Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization

Polyunsaturated fatty acids (PUFA) are important in reducing the risk for cardiovascular, metabolic and neurodegenerative diseases. Chia (Salvia hispanica L.) seeds contain high levels of omega-3 PUFA, α-linolenic acid (ALA) in particular, and are a potential source for development of omega-3 PUFA-based products. Our objective was to obtain and characterize chia seed lipids, focusing on phospholipid fraction, and to investigate their use in the formulation of nanoemulsions (NE) and nanoliposomes (NL). Solvent-based lipid extraction was performed on the ORURO variety of chia seeds, followed by lipid composition analysis using GC and LC-MS and physico-chemical characterization of chia NL and NE. Folch extraction led to a slightly higher yield of ALA as compared to Soxhlet extraction. Lipid, phospholipid, and fatty acid composition analysis of the oil and residue revealed that the residue was rich in phospholipids; these were used to prepare NE and NL. Physico-chemical characterization showed that NE and NL were generally spherical (transmission electron microscopy), with a size of <120 nm under hydrated conditions that remained stable over 5 days. In conclusion, chia oil and phospholipid-rich residue can be used to obtain stable NL or NE using a simple method that involves spontaneous emulsification during lipid hydration, which potentially may be useful in cosmetics, pharmaceutical, and other health applications.

Download Full-text

Physico-chemical characterization of nano-emulsions in cosmetic matrix enriched on omega-3

Journal of Nanobiotechnology ◽

10.1186/1477-3155-9-41 ◽

2011 ◽

Vol 9 (1) ◽

pp. 41 ◽

Cited By ~ 28

Author(s):

Tin-hinan Kabri ◽

Elmira Arab-Tehrany ◽

Nabila Belhaj ◽

Michel Linder

Keyword(s):

Chemical Characterization ◽

Omega 3 ◽

Physico Chemical

Download Full-text

Physico-chemical Characterization, Profiling of Total Lipids and Triacylglycerol Molecular Species of Omega-3 Fatty Acid Rich B. arvensis Seed Oil from India

Journal of Oleo Science ◽

10.5650/jos.ess18219 ◽

2019 ◽

Vol 68 (3) ◽

pp. 209-223 ◽

Cited By ~ 3

Author(s):

P. Prasad ◽

S. Savyasachi ◽

L. Prasanna Anjaneya Reddy ◽

R. V. Sreedhar

Keyword(s):

Fatty Acid ◽

Molecular Species ◽

Seed Oil ◽

Chemical Characterization ◽

Total Lipids ◽

Omega 3 ◽

Omega 3 Fatty Acid ◽

Physico Chemical ◽

Triacylglycerol Molecular Species

Download Full-text

Physico-Chemical Aspects and Complete Bacterial Community Composition Analysis of Wasp Nests

Sustainability ◽

10.3390/su12072652 ◽

2020 ◽

Vol 12 (7) ◽

pp. 2652

Author(s):

Chaolin Fang ◽

Varenyam Achal

Keyword(s):

Bacterial Community ◽

Community Composition ◽

Building Materials ◽

Bacterial Community Composition ◽

Chemical Characterization ◽

Xrd Analysis ◽

Composition Analysis ◽

Rrna Gene ◽

Physico Chemical ◽

Wasp Nests

Wasps are a group of social insects that build a house, known as a nest, from locally available building materials cemented by their saliva and secretions. Similar to termite nests, there could be many beneficiary bacteria present in their house that can play an important part in maintaining sustainability in soil ecosystems. Thus, the present study was initiated with a physico-chemical characterization of wasp nests collected from residential and forest zones, followed by unconfined compressive strength (UCS) and X-ray diffraction (XRD) analysis to identify major associated minerals. Further, MiSeq Illumina sequencing of the 16S rRNA gene (V3–V4 regions) was carried out to analyze complete bacterial community composition of wasp nests. The resulting data showed a dominance of Actinobacteria followed by Proteobacteria in both nests. Kaistobacter and Phycicoccus were the dominant genera in each type of wasp nest. It was concluded that wasp nests are an abundant source to isolate bacteria that can potentially be helpful in soil biogeochemical cycling and fertility, antibiotics production and bioremediation.

Download Full-text

Formulation, spray drying and physico-chemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

Powder Technology ◽

10.1016/j.powtec.2021.06.035 ◽

2021 ◽

Author(s):

M. Gabriela Bordón ◽

Alejandro J. Paredes ◽

Nahuel M. Camacho ◽

M. Cecilia Penci ◽

Agustín González ◽

...

Keyword(s):

Spray Drying ◽

Seed Oil ◽

Chemical Characterization ◽

Complex Coacervation ◽

Physico Chemical ◽

Chia Seed ◽

Chia Seed Oil

Download Full-text

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Journal of Food and Nutrition Research ◽

10.12691/jfnr-6-6-7 ◽

2018 ◽

Vol 6 (6) ◽

pp. 393-399

Author(s):

Alex Richard Costa Silva ◽

Izabelly Cavalcante Cavassani ◽

Ariane Dias de Amorim ◽

Érica Aguiar Moraes ◽

Erika Madeira Moreira da Silva

Keyword(s):

Fatty Acid ◽

Acid Concentration ◽

Sensory Characteristics ◽

Fatty Acid Concentration ◽

Omega 3 ◽

Seed Addition ◽

Omega 3 Fatty Acid ◽

Physico Chemical ◽

Chia Seed

Download Full-text

Separation of short fibers from bulk chrysotile asbestos fiber materials: analysis and physico-chemical characterization.

Canadian Journal of Chemistry ◽

10.1139/v81-167 ◽

1981 ◽

Vol 59 (7) ◽

pp. 1140-1148 ◽

Cited By ~ 29

Author(s):

Carmel Jolicoeur ◽

Pierre Roberge ◽

Jean-Luc Fortier

Keyword(s):

Thermal Analyses ◽

Length Distribution ◽

Chemical Characterization ◽

Chrysotile Asbestos ◽

Short Fibers ◽

Simple Method ◽

Sedimentation Behavior ◽

Physico Chemical ◽

Composition And Structure ◽

Fiber Materials

The aqueous sedimentation behavior of commercial chrysotile asbestos fibers has been investigated and a simple method for separating short fibers (90% < 2 μm) could be devised based on selective sedimentation. Chemical, X-ray structural, and differential thermal analyses show that the short fibers have chrysotile composition and structure, with lower brucite (Mg(OH)2) and iron contents than the bulk fibers. The length distribution of these short fibers exhibits a maximum at 0.3 μm and a width-at-half-height of ∼0.5 μm. Surface adsorption studies yield specific areas of 20 and 28 m2/g for N2 and H2O respectively. Because of their finely divided state and narrow length distribution, such fibers should be well suited for a variety of physico-chemical, chemical, and biological investigations on chrysotile fibers.

Download Full-text

Microwave-Assisted Brine Extraction for Enhancement of the Quantity and Quality of Lipid Production from Microalgae Nannochloropsis sp.

Molecules ◽

10.3390/molecules24193581 ◽

2019 ◽

Vol 24 (19) ◽

pp. 3581 ◽

Cited By ~ 6

Author(s):

Zghaibi ◽

Omar ◽

Kamal ◽

Biak ◽

Harun

Keyword(s):

Fatty Acids ◽

Low Cost ◽

Methyl Esters ◽

Lipid Production ◽

Lipid Extraction ◽

Soxhlet Extraction ◽

Solid Loading ◽

Omega 3 ◽

Microwave Assisted

Toward attaining a sustainability and eco-friendly process, a green and low-cost solvent—brine (NaCl solution) is proposed, as microwave-assisted extraction (MAE) technique solvent to extract lipids from microalgae Nannochloropsis sp. The effect of NaCl concentration on the quantity and quality of the extracted lipid was assessed, while MAE parameters were optimized using response surface methodology (RSM). The content of fatty acid methyl esters (FAMEs) in the lipid was analyzed by using a gas chromatography—flame ionization detector (GC/FID). The highest lipid yield (16.1%) was obtained using 10% (w/v) brine at optimum extraction parameters of 5% (w/v) solid loading, 100 °C, and 30 min. The lipid extraction yield via optimized MAE-brine technique was thrice better than that Soxhlet extraction did and only 2% less than Bligh and Dyer (B&D) lipid extraction, which utilized harmful solvents. The proposed MAE-brine technique offered better quality lipids containing the highest amount of polyunsaturated fatty acids (PUFA) (44.5%) and omega-3 fatty acids (FAs) (43%). Hence, the MAE-brine solvent technique appears to be a promising extraction method for cheaper, greener, and faster extraction of a high-quality lipid for specialty food applications.

Download Full-text