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Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: insights of emulsifiers effect on stabilization mechanism

Shu, Gaofeng, Khalid, Nauman, Zhao, Yiguo, Neves, Marcos A., Kobayashi, Isao and Nakajima, Mitsutoshi 2016, Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: insights of emulsifiers effect on stabilization mechanism, Food research international, vol. 90, pp. 320-327, doi: 10.1016/j.foodres.2016.10.021.

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Title Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: insights of emulsifiers effect on stabilization mechanism
Author(s) Shu, Gaofeng
Khalid, Nauman
Zhao, Yiguo
Neves, Marcos A.
Kobayashi, Isao
Nakajima, Mitsutoshi
Journal name Food research international
Volume number 90
Start page 320
End page 327
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-12
ISSN 0963-9969
1873-7145
Keyword(s) ergocalciferol
nanoemulsions
freeze-thaw treatment
ionic strength
temperature
storage stability
Summary In the study, we investigated the effect of emulsifiers with different stabilizing mechanisms on the formulation and stability of ergocalciferol loaded oil-in-water (O/W) emulsions. O/W emulsion stabilized by modified lecithin (ML; electrostatic stabilization), sodium caseinate (SC; electrosteric stabilization) or decaglycerol monooleate (MO-7S; steric stabilization) were formulated using high-pressure homogenization. The Sauter mean diameter (d3,2) of emulsions produced by ML, SC and MO-7S were 126 ± 1, 127 ± 4 and 138 ± 3 nm, respectively. The stability of resulting emulsions was evaluated when they exposed to different environmental stresses and during 30 days of storage at 25 and 55 °C. Results showed that the emulsions prepared by MO-7S or ML were stable against a wide range of pH (2–8), while SC-stabilized emulsions showed instability with extensive droplet aggregation at pH 4 or and 5. Only ML-stabilized emulsions showed droplet growth due to coalescence when treated at high NaCl concentration (300–500 mM). In the absence of glucose, SC-stabilized O/W emulsions showed better freeze-thaw stability, in comparison to those formed with ML or MO-7S emulsifiers. The emulsion produced by ML was found to be stable to droplet aggregation at heating temperatures (80–120 °C) for 1 h. All the O/W emulsions stored at 25 °C showed good physical and chemical stability. However, the chemical stability of ergocalciferol in emulsion system decreased in order of ML > MO-7S ≫ SC during storage at 55 °C for a period of 30 days. These findings provide valuable information for the development of nanoemulsion-based delivery system applied in food and beverage products.
Language eng
DOI 10.1016/j.foodres.2016.10.021
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 970106 Expanding Knowledge in the Biological Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30091394

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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