Preparation, Characterization, and Safety Evaluation of a Submicron Emulsion Processed Using High-Pressure Homogenization to Protect Bitter Melon Seed Oil.

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-03-01 DOI:10.3390/foods14050850
Huiling Wang, Heng Guo, Xiaoyan Shuai, Yan Ma, Rui Zhang, Muci Wu, Jingren He, Jiayan Ling
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引用次数: 0

Abstract

Bitter melon seed oil (BMSO), as a by-product of bitter gourd fruit processing, is rich in active ingredients and has unique medicinal potential. However, its solubility and dispersibility in water are poor when used directly. Therefore, this study aims to develop an eco-friendly submicron emulsion containing BMSO for intravenous injection and evaluate its safety. The BMSO submicron emulsion (BMSOSE) was prepared by high-pressure homogenization. The size, polydispersity index (PDI), ζ-potential, Turbiscan stability index (TSI), apparent viscosity, and morphology were characterized; in addition, an in vitro hemolysis test and acute toxicity test in mice were investigated in detail to evaluate the emulsion. The results demonstrated that the formulation and technological parameters of the BMSOSE were as follows: BMSO, 8% (w/w); egg yolk lecithin, 1.2% (w/w); F-68, 0.2% (w/w); pH, 5.0; homogenization pressure, 600 Pa; and number of homogenization cycle, 9. The obtained BMSOSE droplets exhibited a spherical shape with uniform size distribution with an average diameter of 221.3 nm, a PDI of 0.2, and a ζ-potential of -36 mV. There was no significant change in the fatty acid composition of BMSO and the BMSOSE. The safety tests demonstrated that the BMSOSE had no signs of hemolysis and had no toxicity to mice with LD50 > 64 mL/kg. This study provides a foundation for further development of BMSO and its preparations.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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