Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: insights of emulsifiers effect on stabilization mechanism.

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dc.contributor.authorNauman Khalid
dc.date.accessioned2018-10-09T06:53:17Z
dc.date.available2018-10-09T06:53:17Z
dc.date.issued2016
dc.description.abstractIn the study, we investigated the effect of emulsifiers with different stabilizing mechanisms on the formulation and stability of ergocalciferol loaded oil-in-water (O/W) emulsions. O/W emulsion stabilized by modified lecithin (ML; electrostatic stabilization), sodium caseinate (SC; electrosteric stabilization) or decaglycerol monooleate (MO-7S; steric stabilization) were formulated using high-pressure homogenization. The Sauter mean diameter (d3,2) of emulsions produced by ML, SC and MO-7S were 126 ± 1, 127 ± 4 and 138 ± 3 nm, respectively. The stability of resulting emulsions was evaluated when they exposed to different environmental stresses and during 30 days of storage at 25 and 55 °C. Results showed that the emulsions prepared by MO-7S or ML were stable against a wide range of pH (2–8), while SC-stabilized emulsions showed instability with extensive droplet aggregation at pH 4 or and 5. Only ML-stabilized emulsions showed droplet growth due to coalescence when treated at high NaCl concentration (300–500 mM). In the absence of glucose, SC-stabilized O/W emulsions showed better freeze-thaw stability, in comparison to those formed with ML or MO-7S emulsifiers. The emulsion produced by ML was found to be stable to droplet aggregation at heating temperatures (80–120 °C) for 1 h. All the O/W emulsions stored at 25 °C showed good physical and chemical stability. However, the chemical stability of ergocalciferol in emulsion system decreased in order of ML > MO-7S ≫ SC during storage at 55 °C for a period of 30 days. These findings provide valuable information for the development of nanoemulsion-based delivery system applied in food and beverage products.en_US
dc.identifier.citationShu, G., Khalid, N., Zhao, Y., Neves, M. A., Kobayashi, I., Nakajima, M., (2016), Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: insights of emulsifiers effect on stabilization mechanism. Food Research International, 90, 320-327. (Nauman Khalid (SFAS), JCR LISTED (IF:3:18))en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/3179
dc.language.isoenen_US
dc.publisherFood Research International, Elvsevieren_US
dc.subjectFood and Agricultural Scienceen_US
dc.subjectErgocalciferol, Nanoemulsions, Freeze-thaw treatment, Ionic strength, Temperature, Storage stability.en_US
dc.titleFormulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: insights of emulsifiers effect on stabilization mechanism.en_US
dc.typeArticleen_US
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