Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability.

The aim of this study was to assess and improve the oxidative stability of red raspberry seed oil-RO, a potential topical ingredient derived from food industry by-products, on its own and when incorporated in low energy nanoemulsion (NE). The RO's oxidative stability was assessed at 5, 25, and 40 °C during one month of storage and expressed in: peroxide value, p-anisidine, and thiobarbituric reactive substances-TBARS value, while for NEs, lipid hydroperoxides and TBARS values were monitored. Both synthetic (butylated hydroxytoluene-BHT and ethylenediaminetetraacetic acid-EDTA), and natural (oregano essential oil-ORE and oak fruit extract-OAK) antioxidants were used. Pure RO and RO with BHT or ORE were stable at 5 °C and 25 °C, but at 40 °C BHT showed only moderate protection, while ORE was prooxidant. NEs prepared with new biodegradable polyglycerol esters-based surfactants, with droplet sizes of < 50 nm and narrow size distribution, showed improved physicochemical stability at room temperature, and especially at 40 °C, compared to NEs with polysorbate 80, which required the addition of antioxidants to preserve their stability. Natural antioxidants ORE and OAK were compatible with all NEs; therefore, their use is proposed as an effective alternative to synthetic antioxidants.