Shu, GaofengNauman KhalidBoon Tan, TaiZhao, YiguoA. Neves, MarcosKobayashi, IsaoNakajima, Mitsutoshi2019-03-222019-03-222018Shu, G., Khalid, N., Tan, T. B., Zhao, Y., Neves, M. A., Kobayashi, I., & Nakajima, M. (2018). In vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: the influence of food-grade emulsifiers with different stabilising mechanisms. International Journal of Food Science and Technology, 53(2), 430-440. doi: 10.1111/ijfs.13601.(Nauman Khalid (SFAS), (JCR Listed))https://escholar.umt.edu.pk/handle/123456789/3719The effect of emulsifier type on thein vitrobioaccessibility of ergocalciferol-loaded nanoemulsions wasexamined (mouth, stomach and small intestinal phases). Oil-in-water nanoemulsions were prepared usingemulsifiers with different stabilising mechanisms: decaglycerol monooleate (MO7S; steric), modifiedlecithin (ML; electrostatic), sodium caseinate (SC; electrosteric) and ML-MO7S (combined electrostaticand steric). The droplet size, size distribution,f-potential and microstructure of nanoemulsions duringdigestion depended on the emulsifier type. The fate of lipid in the small intestinal phase also relied on theemulsifier type, with the free fatty acids release rate decreasing in the following order: MO7S>ML-MO7S>ML>SC. The ergocalciferol bioaccessibilities in nanoemulsions prepared using MO7S (62%),ML (64%) and ML-MO7S (65%) were similar and significantly higher than that stabilised by SC (12%).No significant loss of ergocalciferol was observed in all nanoemulsions after full digestion; they werechemically stable against digestion conditions, regardless of the emulsifier type.enBioaccessibility, digestion, emulsifier, ergocalciferol, nanoemulsions, stabilising mechanismArticle