Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

Food Chem. 2015 Dec 1:188:256-63. doi: 10.1016/j.foodchem.2015.05.005. Epub 2015 May 2.

Abstract

Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be formed when vitamin E-acetate was mixed with sufficient orange oil prior to high pressure homogenization. WPI (d32=0.11 μm, 1% emulsifier) was better than GA (d32=0.38 μm, 10% emulsifier) at producing small droplets at low emulsifier concentrations. However, WPI-stabilized nanoemulsions were unstable to flocculation near the protein isoelectric point (pH 5.0), at high ionic strength (>100mM), and at elevated temperatures (>60 °C), whereas GA-stabilized emulsions were stable. This difference was attributed to differences in emulsifier stabilization mechanisms: WPI by electrostatic repulsion; GA by steric repulsion. These results provide useful information about the emulsifying and stabilizing capacities of natural biopolymers for forming food-grade vitamin-enriched delivery systems.

Keywords: Gum arabic; Nanoemulsions; Orange oil; Stability; Vitamin E; Whey protein isolate.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Biopolymers / chemistry*
  • Drug Delivery Systems / methods*
  • Emulsifying Agents
  • Emulsions
  • Gum Arabic / chemistry*
  • Hydrogen-Ion Concentration
  • Isoelectric Point
  • Nanostructures / chemistry*
  • Osmolar Concentration
  • Plant Oils / chemistry
  • Vitamin E / chemistry*
  • Whey Proteins / chemistry*

Substances

  • Biopolymers
  • Emulsifying Agents
  • Emulsions
  • Plant Oils
  • Whey Proteins
  • Vitamin E
  • Gum Arabic
  • orange oil