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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.

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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, NaumanORCID iD for 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
Collection: School of Life and Environmental Sciences
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