Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability
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文摘
A considerable research effort is focused on developing effective delivery systems for hydrophobic nutraceuticals. β-carotene, a pro-vitamin A carotenoid, requires encapsulation to improve its water dispersibility and chemical stability in foods. In this study, β-carotene was encapsulated in oil-in-water nanoemulsions fabricated using high-pressure dual-channel microfluidization. Two types of natural emulsifier, quillaja saponins (Q-Naturale) and whey protein isolate (WPI), were capable of producing nanoemulsions (d32 = 0.14–0.16 μm) using this novel homogenization method. The physical and chemical stability of these nanoemulsions were characterized during storage at neutral pH conditions at refrigeration (4 °C), ambient (25 °C), and elevated (55 °C) temperatures. At 4 and 25 °C, all nanoemulsions remained physically stable throughout 14 days storage, with little change in particle size or evidence of creaming. At 55 °C, WPI nanoemulsions were also physically stable, but a small amount of droplet aggregation occurred in saponin nanoemulsions. The rate of β-carotene degradation increased with increasing storage temperature, but did not depend strongly on emulsifier type. This study showed that dual-channel microfluidization is an efficient method of continuously producing carotenoid-loaded nanoemulsions from natural emulsifiers. This knowledge may be useful for developing nutraceutical delivery systems for application within commercial food, beverage, and pharmaceutical products.

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