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Article

Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability

by
Ana Gledovic
1,*,
Aleksandra Janosevic-Lezaic
2,
Slobodanka Tamburic
3 and
Snezana Savic
1,*
1
Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, 11121 Belgrade, Serbia
2
Department of Physical Chemistry and Instrumental Methods, Faculty of Pharmacy, University of Belgrade, 11121 Belgrade, Serbia
3
Cosmetic Science Research Group, London College of Fashion, University of the Arts London, London WC1V 7EY, UK
*
Authors to whom correspondence should be addressed.
Antioxidants 2022, 11(10), 1898; https://doi.org/10.3390/antiox11101898
Submission received: 2 September 2022 / Revised: 18 September 2022 / Accepted: 20 September 2022 / Published: 25 September 2022
(This article belongs to the Special Issue Antioxidants and Oxidative Stability in Fats and Oils)

Abstract

The aim of this study was to assess and improve the oxidative stability of red raspberry seed oil–RO, a potential topical ingredient derived from food industry by-products, on its own and when incorporated in low energy nanoemulsion (NE). The RO’s oxidative stability was assessed at 5, 25, and 40 °C during one month of storage and expressed in: peroxide value, p-anisidine, and thiobarbituric reactive substances—TBARS value, while for NEs, lipid hydroperoxides and TBARS values were monitored. Both synthetic (butylated hydroxytoluene—BHT and ethylenediaminetetraacetic acid—EDTA), and natural (oregano essential oil—ORE and oak fruit extract—OAK) antioxidants were used. Pure RO and RO with BHT or ORE were stable at 5 °C and 25 °C, but at 40 °C BHT showed only moderate protection, while ORE was prooxidant. NEs prepared with new biodegradable polyglycerol esters-based surfactants, with droplet sizes of < 50 nm and narrow size distribution, showed improved physicochemical stability at room temperature, and especially at 40 °C, compared to NEs with polysorbate 80, which required the addition of antioxidants to preserve their stability. Natural antioxidants ORE and OAK were compatible with all NEs; therefore, their use is proposed as an effective alternative to synthetic antioxidants.
Keywords: nanoemulsification; polyglycerol ester; polysorbate 80; natural; oregano oil; oak extract nanoemulsification; polyglycerol ester; polysorbate 80; natural; oregano oil; oak extract
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MDPI and ACS Style

Gledovic, A.; Janosevic-Lezaic, A.; Tamburic, S.; Savic, S. Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability. Antioxidants 2022, 11, 1898. https://doi.org/10.3390/antiox11101898

AMA Style

Gledovic A, Janosevic-Lezaic A, Tamburic S, Savic S. Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability. Antioxidants. 2022; 11(10):1898. https://doi.org/10.3390/antiox11101898

Chicago/Turabian Style

Gledovic, Ana, Aleksandra Janosevic-Lezaic, Slobodanka Tamburic, and Snezana Savic. 2022. "Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability" Antioxidants 11, no. 10: 1898. https://doi.org/10.3390/antiox11101898

APA Style

Gledovic, A., Janosevic-Lezaic, A., Tamburic, S., & Savic, S. (2022). Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability. Antioxidants, 11(10), 1898. https://doi.org/10.3390/antiox11101898

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