Formulation of monodisperse oil-in-water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: Insights of production characteristics and stability Khalid, Nauman, Kobayashi, Isao, Wang, Zheng, Neves, Marcos A., Uemura, Kunihiko, Nakajima, Mitsutoshi and Nabetani, Hiroshi 2015, Formulation of monodisperse oil-in-water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: Insights of production characteristics and stability, International journal of food science and technology, vol. 50, no. 8, pp. 1807-1814, doi: 10.1111/ijfs.12832. Attached Files Name Description MIMEType Size Downloads Title Formulation of monodisperse oil-in-water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: Insights of production characteristics and stability Author(s) Khalid, Nauman orcid.org/0000-0002-8045-199X Kobayashi, Isao Wang, Zheng Neves, Marcos A. Uemura, Kunihiko Nakajima, Mitsutoshi Nabetani, Hiroshi Journal name International journal of food science and technology Volume number 50 Issue number 8 Start page 1807 End page 1814 Total pages 8 Publisher Wiley-Blackwell Place of publication Chichester, Eng. Publication date 2015-08 ISSN 0950-5423 1365-2621 Keyword(s) cholecalciferol ergocalciferol microchannel emulsification monodispersity oil-in-water emulsion stability Summary Nutritional deficiencies of ergocalciferol (VD2) and cholecalciferol (VD3) cause skeletal deformations. The primary aim of this study was to encapsulate VD2 and VD3 in food-grade oil-in-water (O/W) emulsions by using microchannel emulsification (MCE). Silicon asymmetric straight-through microchannel (MC) array consisting of 10 313 channels, each having an 11 × 104 μm microslot connected to a 10 μm circular microholes. 1% (w/w) sodium cholate or Tween 20 in water was used as the continuous phase, while 0.5% (w/w) of each VD2 and VD3 in different oils served as the dispersed phase. Monodisperse O/W emulsions with Sauter mean diameters of 28 to 32 μm and relative span factor widths below 0.3 were formulated via an asymmetric straight-through MC array under appropriate operating conditions. The monodisperse O/W emulsions stabilised with Tween 20 remained stable for >30 days with encapsulation efficiencies (EEs) of VD2 and VD3 of above 70% at 4 and 25 °C. In contrast, those stabilised with sodium cholate had stability of >30 days with their EEs of over 70% only at 25 °C. Language eng DOI 10.1111/ijfs.12832 Field of Research 090802 Food Engineering 090805 Food Processing 0908 Food Sciences Socio Economic Objective 860105 Nutraceuticals and Functional Foods HERDC Research category C1.1 Refereed article in a scholarly journal ERA Research output type C Journal article Copyright notice ©2015, Institute of Food Science and Technology Persistent URL http://hdl.handle.net/10536/DRO/DU:30086039 Document type: Journal Article Collections: Faculty of Science, Engineering and Built Environment School of Life and Environmental Sciences Related Links Link Description Connect to published version Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Fri, 09 Sep 2016, 13:37:12 EST Sat, 10 Sep 2016, 05:01:16 EST Sat, 24 Sep 2016, 06:12:27 EST Thu, 06 Oct 2016, 09:44:13 EST Thu, 06 Oct 2016, 09:48:57 EST Thu, 06 Oct 2016, 09:49:41 EST Thu, 08 Feb 2018, 14:25:06 EST Thu, 08 Feb 2018, 14:25:43 EST Filtered Full Citation counts:   Cited 12 times in TR Web of Science Cited 12 times in Scopus Search Google Scholar Access Statistics: 203 Abstract Views, 4 File Downloads  -  Detailed Statistics Created: Fri, 09 Sep 2016, 13:37:12 EST

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