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Hydrophobin-stabilized nanoemulsion produced by a low-energy emulsification process: A promising carrier for nutraceuticals

Oliveira, Christian Melo, Xavier-Jr, Francisco Humberto, Morais, Andreza Rochelle do Vale, Lima, Iasmim Lopes, Silva, Roberto Afonso, Nascimento, Andre Ezequiel Gomes, Araújo, Nathalia Kelly, Nogueira, Mariane Cajuba de Britto Lira, Silva-Jr., Arnobio Antonio, Pedrosa, Matheus de Freitas Fernandes, Egito, Eryvaldo Socrates Tabosa
Food hydrocolloids 2019 v.89 pp. 749-757
Trichoderma reesei, biopolymers, databases, droplet size, emulsifying, food technology, functional foods, hydrocolloids, hydrophobins, ionic strength, lipids, nanoemulsions, oils, pH, peptides, salt content, zeta potential
Hydrophobin II (HFBII) is an amphiphilic biopolymer that could be explored to stabilize oil-in-water nanoemulsions as nutraceutical delivery systems. This study reports the production of HFBII-stabilized nanoemulsions by a spontaneous emulsification process using copaiba oil as a bioactive lipid. HFBII was isolated from a wild-type Trichoderma reesei and characterized. A 23 full factorial design with three central points was used to obtain an optimal nanoemulsion system, whose physical-chemical properties were studied under different ionic strength and pH. The peptide similarity search allowed the identification of a series of 6 ion fragments from the isolated fraction, which can be attributed to the amino acid sequences of the HFBII database. The optimal nanoemulsion system presented a nanoscale droplet size (<200 nm), a narrow size distribution (PDI <0.2) and a negative zeta potential of ≈ −30 mV, which was stable at low salt content and pH values close to the neutrality. These results demonstrated the feasibility of using HFBII as a biopolymer to stabilize nanoemulsion systems. Furthermore, the HFBII-stabilized nanoemulsion is a promising carrier for nutraceuticals in food technology applications.