Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan.
Food Chem. 2015 Sep 15;183:1-7. doi: 10.1016/j.foodchem.2015.03.021. Epub 2015 Mar 14.
The objective of the present study was to prepare canola oil based vitamin E nanoemulsions by using food grade mixed surfactants (Tween:80 and lecithin; 3:1) to replace some concentration of nonionic surfactants (Tween 80) with natural surfactant (soya lecithin) and to optimize their preparation conditions. RBD (Refined, Bleached and Deodorized) canola oil and vitamin E acetate were used in water/vitamin E/oil/surfactant system due to their nutritional benefits and oxidative stability, respectively. Response surface methodology (RSM) was used to optimize the preparation conditions. The effects of homogenization pressure (75-155MPa), oil concentrations (4-12% w/w), surfactant concentrations (3-11% w/w) and vitamin E acetate contents (0.4-1.2% w/w) on the particle size and emulsion stability were studied. RSM analysis has shown that the experimental data could be fitted well into second-order polynomial model with the coefficient of determinations of 0.9464 and 0.9278 for particle size and emulsion stability, respectively. The optimum values of independent variables were 135MPa homogenization pressure, 6.18% oil contents, 6.39% surfactant concentration and 1% vitamin E acetate concentration. The optimized response values for particle size and emulsion stability were 150.10nm and 0.338, respectively. Whereas, the experimental values for particle size and nanoemulsion stability were 156.13±2.3nm and 0.328±0.015, respectively.
本研究的目的是通过使用食品级混合表面活性剂（吐温 80 和卵磷脂；3:1）来替代部分浓度的非离子表面活性剂（吐温 80），用天然表面活性剂（大豆卵磷脂）来制备菜籽油基维生素 E 纳米乳，并优化其制备条件。RBD（精炼、漂白和除臭）菜籽油和维生素 E 醋酸酯分别因其营养价值和氧化稳定性而被用于水/维生素 E/油/表面活性剂体系中。响应面法（RSM）用于优化制备条件。研究了均质压力（75-155MPa）、油浓度（4-12%w/w）、表面活性剂浓度（3-11%w/w）和维生素 E 醋酸酯含量（0.4-1.2%w/w）对粒径和乳液稳定性的影响。RSM 分析表明，实验数据可以很好地拟合二阶多项式模型，粒径和乳液稳定性的决定系数分别为 0.9464 和 0.9278。独立变量的最优值为 135MPa 均质压力、6.18%油含量、6.39%表面活性剂浓度和 1%维生素 E 醋酸酯浓度。优化的粒径和乳液稳定性响应值分别为 150.10nm 和 0.338。然而，粒径和纳米乳液稳定性的实验值分别为 156.13±2.3nm 和 0.328±0.015。
