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Formulation, characterization and properties of hemp seed oil and its emulsions

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dc.title Formulation, characterization and properties of hemp seed oil and its emulsions en
dc.contributor.author Mikulcová, Veronika
dc.contributor.author Kašpárková, Věra
dc.contributor.author Humpolíček, Petr
dc.contributor.author Buňková, Leona
dc.relation.ispartof Molecules
dc.identifier.issn 1420-3049 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 22
utb.relation.issue 5
dc.type article
dc.language.iso en
dc.publisher Molecular Diversity Preservation International (MDPI)
dc.identifier.doi 10.3390/molecules22050700
dc.relation.uri http://www.mdpi.com/1420-3049/22/5/700/htm
dc.subject hemp seed oil en
dc.subject emulsion en
dc.subject particle size en
dc.subject fatty acid composition en
dc.subject antibacterial activity en
dc.description.abstract The formulation, characterization, and anticipated antibacterial properties of hemp seed oil and its emulsions were investigated. The oil obtained from the seeds of Cannabis sativa L. in refined and unrefined form was characterized using iodine, saponification, acid values, and gas chromatography, and was employed for the preparation of stable oil-in-water emulsions. The emulsions were prepared using pairs of non-ionic surfactants (Tween, Span). The effects of the emulsification method (spontaneous emulsification vs. high-intensity stirring), hydrophilic lipophilic balance (HLB), type and concentration of surfactant, and oil type on the size and distribution of the emulsion particles were investigated. It was found that the ability to form stable emulsions with small, initial particle sizes is primarily dependent on the given method of preparation and the HLB value. The most efficient method of emulsification that afforded the best emulsions with the smallest particles (151 ± 1 nm) comprised the high-energy method, and emulsions stable over the long-term were observed at HBL 9 with 10 wt % concentration of surfactants. Under high-intensity emulsification, refined and unrefined oils performed similarly. The oils as well as their emulsions were tested against the growth of selected bacteria using the disk diffusion and broth microdilution methods. The antibacterial effect of hemp seed oil was documented against Micrococcus luteus and Staphylococcus aureus subsp. aureus. The formulated emulsions did not exhibit the antibacterial activity that had been anticipated. © 2017 by the authors. en
utb.faculty Faculty of Technology
utb.faculty University Institute
dc.identifier.uri http://hdl.handle.net/10563/1007428
utb.identifier.obdid 43876556
utb.identifier.scopus 2-s2.0-85020162154
utb.identifier.wok 000404522900023
utb.identifier.coden MOLEF
utb.source j-scopus
dc.date.accessioned 2017-09-08T12:14:55Z
dc.date.available 2017-09-08T12:14:55Z
dc.description.sponsorship MOE, Ministry of Education
dc.description.sponsorship Ministry of Education, Youth and Sports of the Czech Republic-Program NPU I [LO1504]; Czech Science Foundation [17-05095S]; TBU in Zlin [IGA/CPS/2017/001]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Centre of Polymer Systems
utb.contributor.internalauthor Mikulcová, Veronika
utb.contributor.internalauthor Kašpárková, Věra
utb.contributor.internalauthor Humpolíček, Petr
utb.contributor.internalauthor Buňková, Leona
utb.fulltext.affiliation Veronika Mikulcová 1, Věra Kašpárková 1,2*, Petr Humpolíček 2,3, Leona Buňková 4 1 Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; mikulcova@ft.utb.cz 2 Centre of Polymer Systems, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; humpolicek@ft.utb.cz 3 Polymer Centre, Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic 4 Department of Environmental Protection and Engineering, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; bunkova@ft.utb.cz * Correspondence: vkasparkova@ft.utb.cz; Tel.: +420-576-031-232; Fax: +420-577-210-172
utb.fulltext.dates Received: 9 March 2017 Accepted: 25 April 2017 Published: 27 April 2017
utb.scopus.affiliation Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T. G. Masaryka 5555, Zlin, Czech Republic; Centre of Polymer Systems, Tomas Bata University in Zlin, Nam. T. G. Masaryka 5555, Zlin, Czech Republic; Polymer Centre, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic; Department of Environmental Protection and Engineering, Faculty of Technology, Tomas Bata University in Zlin, Nam. T. G. Masaryka 5555, Zlin, Czech Republic
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Fat, Surfactant and Cosmetics Technology
utb.fulltext.ou Department of Fat, Surfactant and Cosmetics Technology
utb.fulltext.ou Centre of Polymer Systems
utb.fulltext.ou Centre of Polymer Systems
utb.fulltext.ou Polymer Centre
utb.fulltext.ou Department of Environmental Protection and Engineering
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