Research and Innovation in Food Science and Technology

Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production

Document Type : Original Paper

Authors

1 Assistant Professor of Department of Food Science and Technology, Taculty of Agriculture, University of Tabriz, Tabriz, Iran

2 Instructor of Department of Food Science and Technology of Samin Nan Sahar, Tehran, Iran

3 MS Graduated of Department of Food Science and Technology, Taculty of Agriculture, University of Tabriz, Tabriz, Iran

4 Department of Food Science and Technology, Faculty of Agriculture, Azad University of Shahriar, Shahrak Ghods, Tehran, Iran

5 Instructor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Abstract

Due to their unique functional properties, using nanoemulsions for the enrichment of many hydrophobic compounds in beverages is beneficial. In this study, vitamins A and D nano emulsions produced by spontaneous formation using various surfactants (tween 60, 80 and 85) and corn oil and miglyol 812 as carrier oils; various types of vitamins A and D (2:1, 1:1 and 1:2) and various surfactant emulsion ratios (SER). Measurement of the average diameter of the droplets, zeta potential, rheology, turbidity and stability of system during storage time were done. Analysis of the results by laser light dispersion in completely randomized design showed the particle size in formulation with SER=17.5%, using tween 80 and miglyol 812 including 5% vitamin A and D, was equal to 81 nm with -27.9 mv zeta potential was gained. The optimum sample was stable at a temperature of 23 °C during storage time (3 months). The images of the electron microscopy also confirmed the results of measuring the size of droplets by particle size analyzer. The study of the rheological behavior of optimum nano emulsion also indicated the Newtonian behavior and the non-dependence viscosity by shear-shear rates.

Keywords

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Research and Innovation in Food Science and Technology
Volume 7, Issue 3
October 2018
Pages 255-268
  • Receive Date: 14 September 2017
  • Revise Date: 23 February 2018
  • Accept Date: 25 April 2018