Banasaz Shahin, Morozova Ksenia, Ferrentino Giovanna, Scampicchio Matteo
Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
Foods. 2021 Feb 26;10(3):504. doi: 10.3390/foods10030504.
This work investigates the oxidative stability of vitamin A encapsulated in oil-in-water emulsions, which were prepared by using a microfluidizer. All emulsions were prepared with a fixed content of vitamin A (525 µM), corn oil (10%), water (90%), and whey protein (2%), but varying two main factors: the microfluidizer pressure (10, 50, 100, 200 MPa) and the amount of α-tocopherol (0, 0.25, 0.50, 1.00 mg/g). The content of vitamin A before and after the microfluidization process, and during the subsequent five weeks of storage at 40 °C were determined by HPLC-DAD. The results of the analysis of variance performed either on the data obtained before and after the microfluidization process or during the storage showed that the highest stability of vitamin A was obtained with the highest content of α-tocopherol and with an applied pressure between 100 and 200 MPa. The highest stability was explained by the smaller particle size of the resulting oil droplets. However, high pressures (200 MPa) showed a negative effect on vitamin A retention. These results could be useful for future formulations of retinoids.
本研究探讨了采用微流体化器制备的水包油乳液中维生素A的氧化稳定性。所有乳液均含有固定含量的维生素A（525 µM）、玉米油（10%）、水（90%）和乳清蛋白（2%），但有两个主要因素不同：微流体化器压力（10、50、100、200 MPa）和α-生育酚含量（0、0.25、0.50、1.00 mg/g）。通过HPLC-DAD测定微流体化处理前后以及随后在40°C储存五周期间维生素A的含量。对微流体化处理前后或储存期间获得的数据进行方差分析的结果表明，α-生育酚含量最高且施加压力在100至200 MPa之间时，维生素A的稳定性最高。所产生油滴的较小粒径解释了最高的稳定性。然而，高压（200 MPa）对维生素A的保留有负面影响。这些结果可能对未来类视黄醇制剂有用。
Zotero 插件
