<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2448-5691</journal-id>
<journal-title><![CDATA[Mundo nano. Revista interdisciplinaria en nanociencias y nanotecnología]]></journal-title>
<abbrev-journal-title><![CDATA[Mundo nano]]></abbrev-journal-title>
<issn>2448-5691</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Instituto de Ciencias Aplicadas y Tecnología]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-56912019000200203</article-id>
<article-id pub-id-type="doi">10.22201/ceiich.24485691e.2019.23.67654</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Obtención de nanoemulsiones utilizando saponinas de quillay como sustituto de un surfactante sintético]]></article-title>
<article-title xml:lang="en"><![CDATA[Obtaining nanoemulsions using quillay saponins as a substitute for a syntethic surfactant]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Riquelme]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arancibia]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Santiago de Chile Facultad Tecnológica Departamento de Ciencia y Tecnología de los Alimentos]]></institution>
<addr-line><![CDATA[Santiago ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Chile Instituto Nutrición y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Santiago ]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>12</volume>
<numero>23</numero>
<fpage>0</fpage>
<lpage>0</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-56912019000200203&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-56912019000200203&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-56912019000200203&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN: El objetivo de este trabajo fue estudiar la sustitución de un surfactante sintético (Tween 80) por uno de origen natural (saponinas de quillay) y evaluar su efecto sobre la estabilidad física y oxidativa de nanoemulsiones saludables con aceite de palta (aguacate). Se prepararon nanoemulsiones con aceite de palta como fase lipídica saludable (5% p/p) y una fase acuosa constituida por agua (89% p/p) y distintos surfactantes (6% p/p): lecitina de soya, Tween 80 y saponinas de quillay, sustituyendo el Tween 80 por saponinas de quillay de 0% a 100%. Se determinaron las propiedades físicas (tamaño de partícula, índice de polidispersidad y potencial zeta) y la estabilidad física y oxidativa de las nanoemulsiones. Los resultados mostraron que la sustitución con saponinas afectó significativamente (p&lt;0.05) las características físicas de las nanoemulsiones, las saponinas presentaron una menor efectividad en la reducción del tamaño de partícula; sin embargo, mostraron un leve efecto sobre el índice de polidispersión (0.17-0.22) y potencial zeta (-38.6 - -49.9 mV). En conclusión, las saponinas de quillay pueden ser utilizadas como sustituto de un surfactante sintético para el desarrollo de nanoemulsiones saludables con buena estabilidad física y oxidativa; no obstante, este surfactante natural es menos eficiente en la obtención de tamaños de partícula en escala nanométrica (&lt; 100 nm).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT: The objective of this work was to study synthetic surfactant substitution for natural origin one and to evaluate its effect on physical and oxidative stability of healthy nanoemulsions containing avocado oil. Healthy nanoemulsions were prepared using avocado oil as a lipid phase (5% wt/wt) and an aqueous phase consisting of water (89% wt/wt) and different surfactants (6% wt/wt): soy lecithin, Tween 80 and quillaja saponins, replacing Tween 80 by quillaja saponins from 0% to 100%. Physical characteristics (particle size, polydispersity index and zeta potential), and physical and oxidative stability of nanoemulsions were determined. Results showed that Tween 80 substitution by saponins affected significantly (p &lt; 0.05) physical characteristics of nanoemulsions, since saponins were less efficient on particle size reduction; however, it was obtained a slight effect on polydispersity index (0.17-0.22) and zeta potential (-38.6 - -49.9 mV). In conclusion, quillaja saponins can be used as a substitute for a synthetic surfactant for development of healthy nanoemulsions with good physical and oxidative stability, however this natural surfactant is less efficient in obtaining particle sizes in nanometric scale (&lt; 100 nm).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[nanoemulsiones]]></kwd>
<kwd lng="es"><![CDATA[saponinas de quillay]]></kwd>
<kwd lng="es"><![CDATA[estabilidad física]]></kwd>
<kwd lng="es"><![CDATA[estabilidad oxidativa]]></kwd>
<kwd lng="es"><![CDATA[aceite de palta]]></kwd>
<kwd lng="en"><![CDATA[nanoemulsions]]></kwd>
<kwd lng="en"><![CDATA[quillaja saponaria]]></kwd>
<kwd lng="en"><![CDATA[physical stability]]></kwd>
<kwd lng="en"><![CDATA[oxidative stability]]></kwd>
<kwd lng="en"><![CDATA[avocado oil]]></kwd>
</kwd-group>
</article-meta>
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