Optimization of physicochemical properties of novel multiple nanoemulsion for complex food matrices through iterative mathematical modelling

Unfavorable characteristics of certain complex food matrices, such as unpleasant flavors, chemical instability and/or low bioavailability, present a challenge for the food industry. Nanosystems present a solution to these problems, by encapsulating the matrix of interest. In this work a multiple nanoemulsion that encapsulates honeybee pollen extract has been designed and optimized as a natural complex matrix model. Optimization of size and zeta potential was carried out using an iterative mathematical modeling method through a guided experimental design varying the quantities of raw materials (honeybee pollen extract, Lauroglycol 90®, Pluronic F-68 and Chitosan). A total of 29 formulations were performed, 4 of them in triplicate, and an optimal formulation of size 90 ± 1 nm and a zeta potential of +33 ± 2 mV were obtained at the end of the process. The proposed methodology allowed the optimal combination of quantities of raw materials that simultaneously optimize size and zeta potential to be found.