Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

卷:188

Ozturk, Bengu ; Argin, Sanem ; Ozilgen, Mustafa ; McClements, David Julian

关键词: Nanoemulsions;    Vitamin E;    Whey protein isolate;    Gum arabic;    Orange oil;    Stability;   

DOI  :  10.1016/j.foodchem.2015.05.005

学科分类：食品科学和技术

【 摘 要 】

Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be formed when vitamin E-acetate was mixed with sufficient orange oil prior to high pressure homogenization. WPI (d(32) = 0.11 mu m, 1% emulsifier) was better than GA (d(32) = 0.38 mu m, 10% emulsifier) at producing small droplets at low emulsifier concentrations. However, WPI-stabilized nanoemulsions were unstable to flocculation near the protein isoelectric point (pH 5.0), at high ionic strength (>100 mM), and at elevated temperatures (>60 degrees C), whereas GA-gtabilized emulsions were stable. This difference was attributed to differences in emulsifier stabilization mechanisms: WPI by electrostatic repulsion; GA by steric repulsion. These results provide useful information about the emulsifying and stabilizing capacities of natural biopolymers for forming food-grade vitamin-enriched delivery systems. (C) 2015 Elsevier Ltd. All rights reserved.