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Licensed Unlicensed Requires Authentication Published by De Gruyter September 6, 2014

Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch

  • Joseph Hategekimana , Miriam Kisamba Bwengye , Kingsley George Masamba , Wallace Yokoyama and Fang Zhong EMAIL logo

Abstract

Vitamin E (VE) is highly susceptible to autoxidation; therefore, it requires systems to encapsulate and protect it from autoxidation. In this study, we developed VE delivery systems, which were stabilized by Capsul® (MS), a starch modified with octenyl succinic anhydride. Influences of interfacial tension, VE viscosity, molecular weight distribution, and surfactant type (MS versus Tween 80) on stability and droplet size obtained by high-pressure homogenization were investigated. Both surfactants reduced interfacial tension and small droplet diameters (<350 nm) were produced at high VE content (80% oil phase, w/w) and low emulsifier (2.5%, w/w), which was attributed to their molecular distribution and interfacial characteristics and the magnitude of disruptive forces generated within homogenizer. MS nanoemulsions were stable to droplet coalescence at high temperature–short time exposure (30, 55, 80°C; 30 min). Results indicated that MS can be used successfully to stabilize VE nanoemulsions at ambient temperatures. Such nanoemulsions may be incorporated in many food products.

Acknowledgment

This work was financially supported by National 863 Program 2011BAD23B02, 2013AA102207, NSFC 31171686, 30901000, 111 Project-B07029, and PCSIRT0627.

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Published Online: 2014-9-6
Published in Print: 2014-12-1

©2014 by De Gruyter

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