Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
-
Joseph Hategekimana
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.
References
1. SchneiderC. Chemistry and biology of vitamin E. Mol Nutr Food Res2005;49:7–30.10.1002/mnfr.200400049Search in Google Scholar PubMed
2. MayerS, WeissJ, McClementsDJ. Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions. J Colloid Interface Sci2013;15:215–22.10.1016/j.jcis.2013.04.048Search in Google Scholar PubMed
3. Brigelius-FlohéR, TraberMG. Vitamin E function and metabolism. FASEB J1999;13:1145–55.10.1096/fasebj.13.10.1145Search in Google Scholar
4. ChenC-C, WagnerG. Vitamin E nanoparticle for beverage applications. Chem Eng Res Des2004;82:1432–37.10.1205/cerd.82.11.1432.52034Search in Google Scholar
5. KeW-T, LinS-Y, HoH-O, SheuM-T. Physical characterizations of microemulsion systems using tocopheryl polyethylene glycol 1000 succinate (TPGS) as a surfactant for the oral delivery of protein drugs. J Control Release2005;102:489–507.10.1016/j.jconrel.2004.10.030Search in Google Scholar PubMed
6. McClementsDJ. Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter2012;8:1719–29.10.1039/C2SM06903BSearch in Google Scholar
7. YangY, McClementsDJ. Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant. Food Hydrocolloids2013;30:712–20.10.1016/j.foodhyd.2012.09.003Search in Google Scholar
8. MayerS, WeissJ, McClementsDJ. Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability. J Colloid Interface Sci2013;15:122–30.10.1016/j.jcis.2013.04.016Search in Google Scholar PubMed
9. SaberiAH, FangY, McClementsDJ. Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification. J Colloid Interface Sci2013;1:95–102.10.1016/j.jcis.2012.08.069Search in Google Scholar PubMed
10. YangY, LeserME, SherAA, McClementsDJ. Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®). Food Hydrocolloids2013;30:589–96.10.1016/j.foodhyd.2012.08.008Search in Google Scholar
11. YangY, McClementsDJ. Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility. J Colloid Interface Sci2013;1:312–21.10.1016/j.jcis.2013.05.018Search in Google Scholar
12. DonsìF, WangY, HuangQ. Freeze–thaw stability of lecithin and modified starch-based nanoemulsions. Food Hydrocolloids2011;25:1327–36.10.1016/j.foodhyd.2010.12.008Search in Google Scholar
13. LiangR, ShoemakerCF, YangX, ZhongF, HuangQ. Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches. J Agric Food Chem2013;61:1249–57.10.1021/jf303967fSearch in Google Scholar
14. HermanJ, RemonJP. Modified starches as hydrophilic matrices for controlled oral delivery. II. In vitro drug release evaluation of thermally modified starches. Int J Pharm1989;56:65–70.10.1016/0378-5173(89)90061-6Search in Google Scholar
15. LiB-Z, WangL-J, LiD, BhandariB, LiS-J, LanY, et al. Fabrication of starch-based microparticles by an emulsification-crosslinking method. J Food Eng2009;92:250–54.10.1016/j.jfoodeng.2008.08.011Search in Google Scholar
16. RenL, JiangM, TongJ, BaiX, DongX, ZhouJ. Influence of surface esterification with alkenyl succinic anhydrides on mechanical properties of corn starch films. Carbohydr Polymers2010;82:1010–13.10.1016/j.carbpol.2010.05.041Search in Google Scholar
17. SchefflerSL, HuangL, BiL, YaoY. In vitro digestibility and emulsification properties of phytoglycogen octenyl succinate. J Agric Food Chem2010;58:5140–46.10.1021/jf904378eSearch in Google Scholar PubMed
18. SweedmanMC, TizzottiMJ, SchäferC, GilbertRG. Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review. Carbohydr Polymers2013;92:905–20.10.1016/j.carbpol.2012.09.040Search in Google Scholar PubMed
19. TimgrenA, RaynerM, SjööM, DejmekP. Starch particles for food based Pickering emulsions. Procedia Food Sci2011;1:95–103.10.1016/j.profoo.2011.09.016Search in Google Scholar
20. YusoffA, MurrayBS. Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocolloids2011;25:42–55.10.1016/j.foodhyd.2010.05.004Search in Google Scholar
21. QianC, McClementsDJ. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size. Food Hydrocolloids2011;25:1000–8.10.1016/j.foodhyd.2010.09.017Search in Google Scholar
22. YuanY, GaoY, ZhaoJ, MaoL. Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Res Int2008;41:61–68.10.1016/j.foodres.2007.09.006Search in Google Scholar
23. LiangR, XuS, ShoemakerCF, LiY, ZhongF, HuangQ. Physicaland antimicrobial properties of peppermint oil nanoemulsions. J Agric Food Chem2012;60:7548–55.10.1021/jf301129kSearch in Google Scholar
24. SchultzS, WagnerG, UrbanK, UlrichJ. High-pressure homogenization as a process for emulsion formation. Chem Eng Technol2004;27:361–68.10.1002/ceat.200406111Search in Google Scholar
25. YiJ, LiY, ZhongF, YokoyamaW. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids2014;35:19–27.10.1016/j.foodhyd.2013.07.025Search in Google Scholar
26. OgawaS, DeckerEA, McClementsDJ. Production and characterization of O/w emulsions containing cationic droplets stabilized by lecithin–chitosan membranes. J Agric Food Chem2003;51:2806–12.10.1021/jf020590fSearch in Google Scholar
27. SchubertH, ProductER. Formulation engineering of emulsions. Chem Eng Res Des2004;82:1137–43.10.1205/cerd.82.9.1137.44154Search in Google Scholar
28. JafariSM, AssadpoorE, HeY, BhandariB. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids2008;22:1191–202.10.1016/j.foodhyd.2007.09.006Search in Google Scholar
29. QinJ, ZhangL, JiangH, ZhuJ, ZhangZ, ZhangW, et al. Controlled bimodal molecular-weight-distribution polymers: facile synthesis by RAFT polymerization. Chem Eur J2012;18:6015–21.10.1002/chem.201103914Search in Google Scholar
30. YooS-H, JaneJ. Molecular weights and gyration radii of amylopectins determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors. Carbohydr Polymers2002;49:307–14.10.1016/S0144-8617(01)00339-3Search in Google Scholar
31. MillardMM, DintzisFR, WillettJL, KlavonsJA. Light-scattering molecular weights and intrinsic viscosities of processed waxy maize starches in 90% dimethyl sulfoxide and H2O. Cereal Chem1997;74:687–91.10.1094/CCHEM.1997.74.5.687Search in Google Scholar
32. Kamal-EldinA, AppelqvistLA. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids1996;31:671–701.10.1007/BF02522884Search in Google Scholar PubMed
33. HatanakaJ, ChikamoriH, SatoH, UchidaS, DebariK, OnoueS, et al. Physicochemical and pharmacological characterization of α-tocopherol-loaded nano-emulsion system. Int J Pharm2010;396:188–93.10.1016/j.ijpharm.2010.06.017Search in Google Scholar PubMed
34. WoosterTJ, GoldingM, SanguansriP. Impact of oil type on nanoemulsion formation and ostwald ripening stability. Langmuir2008;24:12758–65.10.1021/la801685vSearch in Google Scholar PubMed
35. PoolR, BolhuisPG. The influence of micelle formation on the stability of colloid surfactant mixtures. Phys Chem Chem Phys2010;12:14789.10.1039/c0cp00912aSearch in Google Scholar PubMed
36. GravesSM. The formation, optical properties, and structure of nanoemulsions. Ann Arbour, MI, USA: ProQuest, 2008:112.Search in Google Scholar
37. FribergSE, CorkeryRW, BluteIA. Phase inversion temperature (PIT) emulsification process. J Chem Eng Data2011;56:4282–90.10.1021/je101179sSearch in Google Scholar
38. IsraelachviliJN. 8 – Special interactions: hydrogen-bonding and hydrophobic and hydrophilic interactions. Intermolecular and surface forces,3rd ed. [internet]. San Diego, CA: Academic Press,2011:151–67 [cited 2013 Apr 25]. Available at: http://www.sciencedirect.com/science/article/pii/B978012375182910008910.1016/B978-0-12-375182-9.10008-9Search in Google Scholar
39. D’ArrigoJ. Stable nanoemulsions: self-assembly in nature and nanomedicine. Amsterdam, Netherlands: Elsevier, 2011:437.Search in Google Scholar
40. BernardiDS, PereiraTA, MacielNR, BortolotoJ, VieraGS, OliveiraGC, et al. Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments. J Nanobiotechnol2011;28:44.10.1186/1477-3155-9-44Search in Google Scholar PubMed PubMed Central
©2014 by De Gruyter
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
