Abstract
[Objective] To develop a highly stable camellia oil nanoemulsion system for loading grape seed polyphenol (GSP) to enhance its antioxidant property and solubility stability. [Methods] The formula is optimized based on the pseudo -ternary phase diagram method (moil phase ∶msurfactant phase =8∶2, mTween 80∶mSpan 80=5∶5, absolute ethanol is used as the cosurfactant, and Km =4).The emulsion stability and water distribution are characterized by Zeta potential and low -field nuclear magnetic resonance, and its antioxidant activity is evaluated. [Results] The obtained W/O nanoemulsion has a particle size of (326.5±2.7) nm, an absolute value of Zeta potential of (46.4±0.2) mV, a polydispersity index (PDI) of 0.238, and an electrical conductivity of 4.8 μS/cm. When loaded with 1.5% GSP, the proportion of free water decreases to 17.21%, and the scavenging rates of DPPH free radicals and ABTS free radicals are 82.69% and 71.18%, respectively. After centrifugation (10 000 r/min), high temperature (90 ℃), low temperature (−4 ℃) and 30-day storage, there is no stratification, and the light transmittance is >95.8%. [Conclusion] This system combines high biological activity retention with long -lasting stability.
Publication Date
1-13-2026
First Page
37
Last Page
44
DOI
10.13652/j.spjx.1003.5788.2025.80645
Recommended Citation
Ying, HAN; Jiabao, LIU; Hang, LI; Zonghai, HUANG; Xinyi, HE; and Yun, LI
(2026)
"Preparation and characterization of nanoemulsions of grape seed polyphenol-loaded camellia oil,"
Food and Machinery: Vol. 41:
Iss.
12, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2025.80645
Available at:
https://www.ifoodmm.cn/journal/vol41/iss12/5
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