Microemulsion systems containing bioactive natural oils: an overview on the state of the art.

Natural oils are extremely complex mixtures containing compounds of different chemical nature. Some of them have physiological or therapeutic activities that may act either alone or in synergy. Therefore, they are used in the pharmaceutical, agronomic, food, sanitary and cosmetic industries. Today, the interest in bioactive natural oils is growing due to their immense potential to prevent and treat numerous human diseases. Formulation in microemulsions (MEs) containing natural oils appeared suitable to improve pharmaceutical and biopharmaceutical properties of bioactive compound derivatives from these oils. Microemulsion systems are thermodynamically stable, transparent, and are isotropic dispersions consisting of oil and water stabilized by an interfacial film of surfactants, typically in combination with a cosurfactant. They can protect labile compounds from premature degradation, control release, increase solubility and hence enhance the bioavailability of poorly bioavailable compounds. The aim of this work was to review the various advantages of bioactive compounds presented in natural oil loaded ME systems to be used as delivery systems. First, the state of the art of the parameters involved in the ME formation, including the basic concepts of the physicochemical formulation of the ME systems, and the main aspects of production and the energy responsible for their formation were reported. The second section describes the use of ME systems and reviews the recent applications of natural oil-loaded in the ME systems as the bioactive compound in the formulation.

Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners.

The aims of this study were (1) to optimize the formulation of a prebiotic chocolate dairy dessert and assess the extent to which sensory properties were affected by adding different concentrations of prebiotics (inulin and fructooligosaccharides) combined with different levels of xanthan and guar gums, and (2) to analyze the ideal and relative sweetness of prebiotic chocolate milk dessert sweetened with different artificial and natural sweeteners. Acceptability was evaluated by 100 consumers using a 9-cm hedonic scale, and the level of sample creaminess was evaluated using a 9-point just-about-right (JAR) scale. Data were subjected to a multivariate regression analysis and fitted to a model provided by response surface methodology. The optimal concentrations were 7.5% (wt/wt) prebiotic and 0.20% (wt/wt) gum (guar and xanthan, in a 2:1 ratio). The ideal sweetness analysis revealed that the ideal concentration of sucrose was 8.13%. The relative sweetness analysis showed that Neotame (NutraSweet Corp., Chicago, IL) had the highest sweetening power compared with the prebiotic chocolate dairy dessert containing 8% sucrose, followed by sucralose, aspartame, and stevia. The study of sweetness in this product is important because consumers desire healthier functional products with no added sugar.