Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability

卷:171

Guttoff, Marrisa ; Saberi, Arnir Hossein ; McClements, David Julian

关键词: Nanoemulsions;    Emulsions;    Spontaneous emulsification;    Encapsulation;    Delivery;    Particle size;    Bioavailability;    Nutraceuticals;    Pharmaceuticals;    Functional food;    Vitamin D;   

DOI  :  10.1016/j.foodchem.2014.08.087

学科分类：食品科学和技术

【 摘 要 】

Oil-in-water nanoemulsions are particularly suitable for encapsulation of lipophilic nutraceuticals because of their ability to form stable and transparent delivery systems with high oral bioavailability. In this study, the influence of system composition and preparation conditions on the particle size and stability of vitamin D nanoemulsions prepared by spontaneous emulsification (SE) was investigated. SE relies on the formation of small oil droplets when an oil/surfactant mixture is titrated into an aqueous solution. The influence of oil phase composition (vitamin D and MCT), surfactant-to-oil ratio (SOR), surfactant type (Tween 20, 40, 60, 80 and 85), and stirring conditions on the initial particle size of vitamin D nanoemulsions was studied. Nanoemulsions with small droplet diameters (d < 200 nm) could be formed using Tween 80 at SOR >= 1 at high stirring speeds (800 rpm). These systems were relatively stable to droplet growth at ambient temperatures (<10% in diameter after 1 month storage), but unstable to heating (T > 80 degrees C). The thermal stability of the nanoemulsions could be improved by adding a cosurfactant (sodium dodecyl sulphate (SDS)). The spontaneous emulsification method is simple and inexpensive to carry out and therefore has great potential for forming nanoemulsion-based delivery systems for food, personal care, and pharmaceutical applications. (C) 2014 Elsevier Ltd. All rights reserved.