This study aimed to evaluate the effect of kenaf seed oil (KSO), kenaf seed oil-in-water macroemu... more This study aimed to evaluate the effect of kenaf seed oil (KSO), kenaf seed oil-in-water macroemulsion (KSOM), kenaf seed oil-in-water nanoemulsions (KSON), and emulsifier mixtures (EM) on serum lipid profile, liver oxidative status, and histopathological changes in high-cholesterol fed rats. Stability and characteristic of KSOM and KSON were carried out prior to in vivo study. Forty-two Sprague–Dawley rats were divided into 7 groups (6 rats each) and induced hypercholesterolemia by feeding high cholesterol diet (HCD) for 14 days prior to treatments. Different treatments were introduced on day 15 to 29 while supplemented with HCD and removal of HCD during treatment on day 30 to 43, except for HCD group. Body weight and serum lipid profiles were measured at 3 different points: after hypercholesterolemia was induced, on day 29, and at the end of the experiment. Relative liver weight, atherogenic index, coronary risk index, and fecal total bile acids were also determined at the end of experiment. KSON showed significantly higher stability than KSOM and FTIR exhibited good encapsulation of KSO after 1.5 years of storage. Serum total cholesterol, low density lipoprotein cholesterol, lipid peroxidation levels in HCD group without treatment were significantly higher compared to normal control group and all treatment groups. All samples demonstrated hypocholesterolemic effect, but KSON exhibited higher efficiency in cholesterol-lowering properties, weight control and decreased liver fat as confirmed by histopathological evaluation. The overall results revealed that the efficacy of different treatments was in descending order of KSON, KSO, KSOM, and EM.
Practical Application: Kenaf seed oil-in-water nanoemulsion (KSON) has the potential to be used as a natural alternative to the synthetic hypocholesterolemic drug in the future. However, larger sample size and clinical trial are needed to confirm on this potential application. In addition, treatment with KSON was suggested to prevent cardiovascular disease and fatty liver.
Kenaf seed oil-in-water nanoemulsions stabilised by sodium caseinate, Tween 20 and-cyclodextrin c... more Kenaf seed oil-in-water nanoemulsions stabilised by sodium caseinate, Tween 20 and-cyclodextrin complexes were produced using high pressure homogeniser. This formulation has been shown to possess good lipid digestion and increased bioaccessibility of tocopherols and total phenolic contents. However, its physicochemical and oxidative stability during storage was unknown. Therefore, the main objectives of this study were to evaluate the effects of three storage temperatures (4 • C ± 2 • C, 25 • C ± 2 • C and 40 • C ± 2 • C) on the physicochemical, oxidative and antioxidant stability of formulated kenaf seed oil-in-water nanoemulsions. The results showed that nanoemulsions stored at 4 • C had maintained the highest stability with the highest zeta-potential value (−36.6 mV), lowest changes of PDI and pH over 12 weeks of storage. It also presented the lowest reduction of polyunsaturated fatty acids (PUFA) over the course of storage period. In contrast, nanoemulsions that stored at 40 • C exhibited lowest stability with the lowest zeta-potential (−27.3 mV). Sediment was observed in 8 weeks of storage and it had the highest reduction of PUFA. Total phenolic contents in nanoemulsions that stored at 4 • C and 25 • C showed decreasing trend during the storage period, except for nanoemulsions that stored at 40 • C showed a significant increase (p < 0.05) in the first week of storage, but subsequently also displayed decreasing trend. The overall results showed that nanoemulsions that stored at 4 • C and 25 • C were stable for up to 8 weeks of storage. Nanoemulsions that stored under accelerated storage temperature of 40 • C were stable for 1 week, which is equivalent to 28 days at room temperature (RT) based on Arrhenius equation. The results of this study could provide better understanding of the storage stability of kenaf seed oil-in-water nanoemulsions under different storage temperatures. It could be served as a predictive model to estimate its shelf-life.
Kenaf (Hibiscus cannabinus L.) seed oil contains high nutrition value, suggesting its potential a... more Kenaf (Hibiscus cannabinus L.) seed oil contains high nutrition value, suggesting its potential applications in food and nutraceutical fields. However, the poor water solubility and stability strictly limit its applications. A good physical stability of kenaf seed oil-in-water nanoemulsions stabilised by sodium caseinate, Tween 20 and b-cyclodextrin complexes were produced using high pressure homogeniser. A simple model of two-stage dynamic in vitro digestion was employed to investigate the releasing rate of bioactive compounds from kenaf seed oil-in-water nanoemulsions, compared to unencapsulated bulk oil. The particles size and structural changes during digestion were also evaluated. Digested nanoemulsions showed good lipid digestion (85.25%), good bioaccessibility of antioxidants (tocopherols and total phenolic contents) and lower degradation rate of phytosterols compared to digested bulk oil. This study provides good information about the characteristic and release behaviour of formulated kenaf seed oil- in-water nanoemulsions, which is important for the future application in food and nutraceutical industries.
In this study, kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions stabilized with sod... more In this study, kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions stabilized with sodium caseinate, Tween 20 and b-cyclodextrin complexes were produced using high pressure homogenizer. Emulsifying conditions, including concentration of optimized emulsifier mixtures and the addition sequence of b-cyclodextrin (b-CD) were studied. In addition, process parameters, namely homogeniza-tion pressure (16,000e28,000 psi) and homogenization cycles (3e5 cycles) were optimized to produce high physical stability of kenaf seed oil-in-water nanoemulsions. Emulsifier concentration of 10% (w/w) with b-CD on the primary emulsion was successfully optimized, which showed great enhancement on the stability of kenaf seed oil-in-water nanoemulsions to environmental stresses. The optimized process parameters was found to be 28,000 psi for 4 cycles, which produced nanoemulsions with 122.2 nm, 0.147, and À46.6 mV of particle size, PDI, and zeta-potential, respectively. It showed good stability for up to 6 weeks of storage at 25 C ± 2 C. The present study showed that the production of stable kenaf seed oil-in-water nanoemulsions using high pressure homogenizer is feasible and potential for large scale manufacturing.
The high nutrition value of kenaf seed oil has good potential to be used as functional foods or n... more The high nutrition value of kenaf seed oil has good potential to be used as functional foods or nutraceu-tical products. Kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures, namely sodium caseinate, gum Arabic and Tween 20 were produced by using high pressure homogeniser. A two-stage in-vitro model was employed to investigate the bioaccessibility of bioactive compounds that is naturally present in the kenaf seed oil-in-water nanoemulsions. The changes in the antioxidants properties before and after in-vitro digestion and the structural changes during digestion were also evaluated. By comparing the digested and undigested nanoemulsions, the digested nanoemulsions had increased the total phenolic content by 71% and tocopherol content by 230%. However, 2,2-diphenyl-1-picrylhydrazyl (DPPH •) radical scavenging activity was decreased by 34% and phytosterols content was decreased by 39%. The amount of free fatty acids (FFA) released from gastric digested nanoemulsions during 120 min of intestinal digestion was 247.7 mol/mL. This high release of FFA indicates good lipid digestion, which is the preliminary step for releasing and absorption of lipophilic bioactive in the small intestine. This study provides useful insights into the changes of kenaf seed oil-in-water nanoemulsions during gastrointesti-nal digestion.
Kenaf seed oil-in-water nanoemulsions were optimised using simplex centroid mixture design with t... more Kenaf seed oil-in-water nanoemulsions were optimised using simplex centroid mixture design with three components (sodium caseinate, gum Arabic and Tween 20). In addition, the main, binary and ternary interaction effects among these three selected emulsifiers on physical stability were also studied. The mixture design showed a good fit to the predicted model with R2 > 0.89, 0.82, and 0.73 for mean particle size, polydispersity index (PDI) and zeta-potential, respectively. The optimum proportion of emulsifier mixtures was 64.9% (w/w) SC, 6.4% (w/w) GA, and 28.7% (w/w) T20 that predicted to produce mean particle size of 126.82 nm, PDI of 0.16 and zeta-potential of −43.47 mV. The experimental value obtained was 121.22 nm, 0.16 and −39.63 mV for mean particle size, PDI, and zeta-potential, respectively. No significant difference (p > 0.05) between the experimental and predicted values, indicating the suitability of the mixture design for optimising and developing stable kenaf seed oil-in-water nanoemulsions. The optimised formulation was stable at both chill (4 °C) and room temperature (25 °C) over 1 month of evaluation. The results have important implications for the development of stable kenaf seed oil-based nutraceutical products. It can be added into beverages such as dairy products to improve the nutrition value of the beverage.
The limit application of functional kenaf (Hibiscus cannabinus L.) seed oil in food and pharmaceu... more The limit application of functional kenaf (Hibiscus cannabinus L.) seed oil in food and pharmaceutical industry owing to the poor water solubility and low storage stability can be overcome by the develop- ment of kenaf seed oil-in-water Pickering nanoemulsions. In this study, oil-in-water Pickering nano- emulsions were produced to investigate its stability by optimising emulsifier mixtures, namely sodium caseinate (SC), Tween 20 (T20) and b-cyclodextrin (b-CD). The interaction effects of SC and T20 on the formation of Pickering nanoemulsions with b-CD was studied and found synergistic effect among them that enhanced the stability of Pickering nanoemulsions. The optimum proportion of emulsifier mixtures obtained by employing simplex centroid mixture design was found to be 57.9% (w/w) SC, 27.6% (w/w) T20, and 14.5% (w/w) b-CD, which produced Pickering nanoemulsion with mean particle size of 155.53 nm, PDI of 0.07 and zeta-potential of ?46.67 mV. These experimental values were in accordance with the predicted value, indicating the adequacy of the fitted models. The mixture design was found to be a valuable tool to optimise and study the interaction effects of different components for the devel- opment of stable Pickering nanoemulsions.
This study aimed to evaluate the effect of kenaf seed oil (KSO), kenaf seed oil-in-water macroemu... more This study aimed to evaluate the effect of kenaf seed oil (KSO), kenaf seed oil-in-water macroemulsion (KSOM), kenaf seed oil-in-water nanoemulsions (KSON), and emulsifier mixtures (EM) on serum lipid profile, liver oxidative status, and histopathological changes in high-cholesterol fed rats. Stability and characteristic of KSOM and KSON were carried out prior to in vivo study. Forty-two Sprague–Dawley rats were divided into 7 groups (6 rats each) and induced hypercholesterolemia by feeding high cholesterol diet (HCD) for 14 days prior to treatments. Different treatments were introduced on day 15 to 29 while supplemented with HCD and removal of HCD during treatment on day 30 to 43, except for HCD group. Body weight and serum lipid profiles were measured at 3 different points: after hypercholesterolemia was induced, on day 29, and at the end of the experiment. Relative liver weight, atherogenic index, coronary risk index, and fecal total bile acids were also determined at the end of experiment. KSON showed significantly higher stability than KSOM and FTIR exhibited good encapsulation of KSO after 1.5 years of storage. Serum total cholesterol, low density lipoprotein cholesterol, lipid peroxidation levels in HCD group without treatment were significantly higher compared to normal control group and all treatment groups. All samples demonstrated hypocholesterolemic effect, but KSON exhibited higher efficiency in cholesterol-lowering properties, weight control and decreased liver fat as confirmed by histopathological evaluation. The overall results revealed that the efficacy of different treatments was in descending order of KSON, KSO, KSOM, and EM.
Practical Application: Kenaf seed oil-in-water nanoemulsion (KSON) has the potential to be used as a natural alternative to the synthetic hypocholesterolemic drug in the future. However, larger sample size and clinical trial are needed to confirm on this potential application. In addition, treatment with KSON was suggested to prevent cardiovascular disease and fatty liver.
Kenaf seed oil-in-water nanoemulsions stabilised by sodium caseinate, Tween 20 and-cyclodextrin c... more Kenaf seed oil-in-water nanoemulsions stabilised by sodium caseinate, Tween 20 and-cyclodextrin complexes were produced using high pressure homogeniser. This formulation has been shown to possess good lipid digestion and increased bioaccessibility of tocopherols and total phenolic contents. However, its physicochemical and oxidative stability during storage was unknown. Therefore, the main objectives of this study were to evaluate the effects of three storage temperatures (4 • C ± 2 • C, 25 • C ± 2 • C and 40 • C ± 2 • C) on the physicochemical, oxidative and antioxidant stability of formulated kenaf seed oil-in-water nanoemulsions. The results showed that nanoemulsions stored at 4 • C had maintained the highest stability with the highest zeta-potential value (−36.6 mV), lowest changes of PDI and pH over 12 weeks of storage. It also presented the lowest reduction of polyunsaturated fatty acids (PUFA) over the course of storage period. In contrast, nanoemulsions that stored at 40 • C exhibited lowest stability with the lowest zeta-potential (−27.3 mV). Sediment was observed in 8 weeks of storage and it had the highest reduction of PUFA. Total phenolic contents in nanoemulsions that stored at 4 • C and 25 • C showed decreasing trend during the storage period, except for nanoemulsions that stored at 40 • C showed a significant increase (p < 0.05) in the first week of storage, but subsequently also displayed decreasing trend. The overall results showed that nanoemulsions that stored at 4 • C and 25 • C were stable for up to 8 weeks of storage. Nanoemulsions that stored under accelerated storage temperature of 40 • C were stable for 1 week, which is equivalent to 28 days at room temperature (RT) based on Arrhenius equation. The results of this study could provide better understanding of the storage stability of kenaf seed oil-in-water nanoemulsions under different storage temperatures. It could be served as a predictive model to estimate its shelf-life.
Kenaf (Hibiscus cannabinus L.) seed oil contains high nutrition value, suggesting its potential a... more Kenaf (Hibiscus cannabinus L.) seed oil contains high nutrition value, suggesting its potential applications in food and nutraceutical fields. However, the poor water solubility and stability strictly limit its applications. A good physical stability of kenaf seed oil-in-water nanoemulsions stabilised by sodium caseinate, Tween 20 and b-cyclodextrin complexes were produced using high pressure homogeniser. A simple model of two-stage dynamic in vitro digestion was employed to investigate the releasing rate of bioactive compounds from kenaf seed oil-in-water nanoemulsions, compared to unencapsulated bulk oil. The particles size and structural changes during digestion were also evaluated. Digested nanoemulsions showed good lipid digestion (85.25%), good bioaccessibility of antioxidants (tocopherols and total phenolic contents) and lower degradation rate of phytosterols compared to digested bulk oil. This study provides good information about the characteristic and release behaviour of formulated kenaf seed oil- in-water nanoemulsions, which is important for the future application in food and nutraceutical industries.
In this study, kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions stabilized with sod... more In this study, kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions stabilized with sodium caseinate, Tween 20 and b-cyclodextrin complexes were produced using high pressure homogenizer. Emulsifying conditions, including concentration of optimized emulsifier mixtures and the addition sequence of b-cyclodextrin (b-CD) were studied. In addition, process parameters, namely homogeniza-tion pressure (16,000e28,000 psi) and homogenization cycles (3e5 cycles) were optimized to produce high physical stability of kenaf seed oil-in-water nanoemulsions. Emulsifier concentration of 10% (w/w) with b-CD on the primary emulsion was successfully optimized, which showed great enhancement on the stability of kenaf seed oil-in-water nanoemulsions to environmental stresses. The optimized process parameters was found to be 28,000 psi for 4 cycles, which produced nanoemulsions with 122.2 nm, 0.147, and À46.6 mV of particle size, PDI, and zeta-potential, respectively. It showed good stability for up to 6 weeks of storage at 25 C ± 2 C. The present study showed that the production of stable kenaf seed oil-in-water nanoemulsions using high pressure homogenizer is feasible and potential for large scale manufacturing.
The high nutrition value of kenaf seed oil has good potential to be used as functional foods or n... more The high nutrition value of kenaf seed oil has good potential to be used as functional foods or nutraceu-tical products. Kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures, namely sodium caseinate, gum Arabic and Tween 20 were produced by using high pressure homogeniser. A two-stage in-vitro model was employed to investigate the bioaccessibility of bioactive compounds that is naturally present in the kenaf seed oil-in-water nanoemulsions. The changes in the antioxidants properties before and after in-vitro digestion and the structural changes during digestion were also evaluated. By comparing the digested and undigested nanoemulsions, the digested nanoemulsions had increased the total phenolic content by 71% and tocopherol content by 230%. However, 2,2-diphenyl-1-picrylhydrazyl (DPPH •) radical scavenging activity was decreased by 34% and phytosterols content was decreased by 39%. The amount of free fatty acids (FFA) released from gastric digested nanoemulsions during 120 min of intestinal digestion was 247.7 mol/mL. This high release of FFA indicates good lipid digestion, which is the preliminary step for releasing and absorption of lipophilic bioactive in the small intestine. This study provides useful insights into the changes of kenaf seed oil-in-water nanoemulsions during gastrointesti-nal digestion.
Kenaf seed oil-in-water nanoemulsions were optimised using simplex centroid mixture design with t... more Kenaf seed oil-in-water nanoemulsions were optimised using simplex centroid mixture design with three components (sodium caseinate, gum Arabic and Tween 20). In addition, the main, binary and ternary interaction effects among these three selected emulsifiers on physical stability were also studied. The mixture design showed a good fit to the predicted model with R2 > 0.89, 0.82, and 0.73 for mean particle size, polydispersity index (PDI) and zeta-potential, respectively. The optimum proportion of emulsifier mixtures was 64.9% (w/w) SC, 6.4% (w/w) GA, and 28.7% (w/w) T20 that predicted to produce mean particle size of 126.82 nm, PDI of 0.16 and zeta-potential of −43.47 mV. The experimental value obtained was 121.22 nm, 0.16 and −39.63 mV for mean particle size, PDI, and zeta-potential, respectively. No significant difference (p > 0.05) between the experimental and predicted values, indicating the suitability of the mixture design for optimising and developing stable kenaf seed oil-in-water nanoemulsions. The optimised formulation was stable at both chill (4 °C) and room temperature (25 °C) over 1 month of evaluation. The results have important implications for the development of stable kenaf seed oil-based nutraceutical products. It can be added into beverages such as dairy products to improve the nutrition value of the beverage.
The limit application of functional kenaf (Hibiscus cannabinus L.) seed oil in food and pharmaceu... more The limit application of functional kenaf (Hibiscus cannabinus L.) seed oil in food and pharmaceutical industry owing to the poor water solubility and low storage stability can be overcome by the develop- ment of kenaf seed oil-in-water Pickering nanoemulsions. In this study, oil-in-water Pickering nano- emulsions were produced to investigate its stability by optimising emulsifier mixtures, namely sodium caseinate (SC), Tween 20 (T20) and b-cyclodextrin (b-CD). The interaction effects of SC and T20 on the formation of Pickering nanoemulsions with b-CD was studied and found synergistic effect among them that enhanced the stability of Pickering nanoemulsions. The optimum proportion of emulsifier mixtures obtained by employing simplex centroid mixture design was found to be 57.9% (w/w) SC, 27.6% (w/w) T20, and 14.5% (w/w) b-CD, which produced Pickering nanoemulsion with mean particle size of 155.53 nm, PDI of 0.07 and zeta-potential of ?46.67 mV. These experimental values were in accordance with the predicted value, indicating the adequacy of the fitted models. The mixture design was found to be a valuable tool to optimise and study the interaction effects of different components for the devel- opment of stable Pickering nanoemulsions.
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Papers by Cheong Ai Mun
Practical Application: Kenaf seed oil-in-water nanoemulsion (KSON) has the potential to be used as a natural alternative to the synthetic hypocholesterolemic drug in the future. However, larger sample size and clinical trial are needed to confirm on this potential application. In addition, treatment with KSON was suggested to prevent cardiovascular disease and fatty liver.
caseinate, Tween 20 and b-cyclodextrin complexes were produced using high pressure homogeniser. A simple model of two-stage dynamic in vitro digestion was employed to investigate the releasing rate of bioactive compounds from kenaf seed oil-in-water nanoemulsions, compared to unencapsulated bulk oil. The particles size and structural changes during digestion were also evaluated. Digested nanoemulsions showed good lipid digestion (85.25%), good bioaccessibility of antioxidants (tocopherols and total phenolic contents) and lower degradation rate of phytosterols compared to digested bulk oil. This study provides good information about the characteristic and release behaviour of formulated kenaf seed oil- in-water nanoemulsions, which is important for the future application in food and nutraceutical industries.
caseinate (SC), Tween 20 (T20) and b-cyclodextrin (b-CD). The interaction effects of SC and T20 on the formation of Pickering nanoemulsions with b-CD was studied and found synergistic effect among them that enhanced the stability of Pickering nanoemulsions. The optimum proportion of emulsifier mixtures obtained by employing simplex centroid mixture design was found to be 57.9% (w/w) SC, 27.6% (w/w)
T20, and 14.5% (w/w) b-CD, which produced Pickering nanoemulsion with mean particle size of 155.53 nm, PDI of 0.07 and zeta-potential of ?46.67 mV. These experimental values were in accordance with the predicted value, indicating the adequacy of the fitted models. The mixture design was found to
be a valuable tool to optimise and study the interaction effects of different components for the devel- opment of stable Pickering nanoemulsions.
Practical Application: Kenaf seed oil-in-water nanoemulsion (KSON) has the potential to be used as a natural alternative to the synthetic hypocholesterolemic drug in the future. However, larger sample size and clinical trial are needed to confirm on this potential application. In addition, treatment with KSON was suggested to prevent cardiovascular disease and fatty liver.
caseinate, Tween 20 and b-cyclodextrin complexes were produced using high pressure homogeniser. A simple model of two-stage dynamic in vitro digestion was employed to investigate the releasing rate of bioactive compounds from kenaf seed oil-in-water nanoemulsions, compared to unencapsulated bulk oil. The particles size and structural changes during digestion were also evaluated. Digested nanoemulsions showed good lipid digestion (85.25%), good bioaccessibility of antioxidants (tocopherols and total phenolic contents) and lower degradation rate of phytosterols compared to digested bulk oil. This study provides good information about the characteristic and release behaviour of formulated kenaf seed oil- in-water nanoemulsions, which is important for the future application in food and nutraceutical industries.
caseinate (SC), Tween 20 (T20) and b-cyclodextrin (b-CD). The interaction effects of SC and T20 on the formation of Pickering nanoemulsions with b-CD was studied and found synergistic effect among them that enhanced the stability of Pickering nanoemulsions. The optimum proportion of emulsifier mixtures obtained by employing simplex centroid mixture design was found to be 57.9% (w/w) SC, 27.6% (w/w)
T20, and 14.5% (w/w) b-CD, which produced Pickering nanoemulsion with mean particle size of 155.53 nm, PDI of 0.07 and zeta-potential of ?46.67 mV. These experimental values were in accordance with the predicted value, indicating the adequacy of the fitted models. The mixture design was found to
be a valuable tool to optimise and study the interaction effects of different components for the devel- opment of stable Pickering nanoemulsions.