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Formulation of monodisperse oil‐in‐water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: insights of production characteristics and stability
Author(s) -
Khalid Nauman,
Kobayashi Isao,
Wang Zheng,
Neves Marcos A.,
Uemura Kunihiko,
Nakajima Mitsutoshi,
Nabetani Hiroshi
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12832
Subject(s) - dispersity , microchannel , chemistry , sodium caseinate , ergocalciferol , chromatography , analytical chemistry (journal) , materials science , cholecalciferol , nanotechnology , vitamin , organic chemistry , biochemistry
Summary Nutritional deficiencies of ergocalciferol ( VD 2 ) and cholecalciferol ( VD 3 ) cause skeletal deformations. The primary aim of this study was to encapsulate VD 2 and VD 3 in food‐grade oil‐in‐water ( O / W ) emulsions by using microchannel emulsification ( MCE ). Silicon asymmetric straight‐through microchannel ( MC ) array consisting of 10 313 channels, each having an 11 × 104 μm microslot connected to a 10 μm circular microholes. 1% (w/w) sodium cholate or Tween 20 in water was used as the continuous phase, while 0.5% (w/w) of each VD 2 and VD 3 in different oils served as the dispersed phase. Monodisperse O / W emulsions with Sauter mean diameters of 28 to 32 μm and relative span factor widths below 0.3 were formulated via an asymmetric straight‐through MC array under appropriate operating conditions. The monodisperse O / W emulsions stabilised with T ween 20 remained stable for >30 days with encapsulation efficiencies ( EE s) of VD 2 and VD 3 of above 70% at 4 and 25 °C. In contrast, those stabilised with sodium cholate had stability of >30 days with their EE s of over 70% only at 25 °C.