A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications

Maurya, Vaibhav Kumar; Aggarwal, Manjeet

doi:10.1016/j.jsbmb.2019.03.021

Cited by 56 publications

(29 citation statements)

References 36 publications

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“…The NEs also displayed antiradical properties [112]. Vitamin D3 has also been encapsulated in NEs using Kolliphor, CCTG (caprylic-/capric triglyceride), and the aqueous phase (sodium chloride solution), respectively [113]. The sensory evaluation indicated the suitability of the developed NEs for the fortification of beverages [113].…”

Section: Food Industrymentioning

confidence: 99%

“…Vitamin D3 has also been encapsulated in NEs using Kolliphor, CCTG (caprylic-/capric triglyceride), and the aqueous phase (sodium chloride solution), respectively [113]. The sensory evaluation indicated the suitability of the developed NEs for the fortification of beverages [113]. Borba et al [114] formulated β-carotene NEs with corn oil by applying high-pressure homogenization, with an average size of around 300 nm.…”

Section: Food Industrymentioning

confidence: 99%

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Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

et al. 2019

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Nanotechnology, particularly nanoemulsions (NEs), have gained increasing interest from researchers throughout the years. The small-sized droplet with a high surface area makes NEs important in many industries. In this review article, the components, properties, formation, and applications are summarized. The advantages and disadvantages are also described in this article. The formation of the nanosized emulsion can be divided into two types: high and low energy methods. In high energy methods, high-pressure homogenization, microfluidization, and ultrasonic emulsification are described thoroughly. Spontaneous emulsification, phase inversion temperature (PIT), phase inversion composition (PIC), and the less known D-phase emulsification (DPE) methods are emphasized in low energy methods. The applications of NEs are described in three main areas which are food, cosmetics, and drug delivery.

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Section: Food Industrymentioning

confidence: 99%

Section: Food Industrymentioning

confidence: 99%

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

et al. 2019

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“…Moreover, the stability of the encapsulated vitamin D 2 was higher than that of free vitamin D 2 during 6-months storage of the fortified milks at −20, 4, and 37 • C, as well as when the milks were exposed to light. Nanoemulsions fortified with vitamin D 3 were shown to remain relatively stable when exposed to a range of environmental stresses, including heating, chilling, pH variations (pH 3 to 7), and ionic strength (0-750 mM) [81]. The highest retention was achieved under refrigerated conditions, at lower ionic strengths, and at pH 7.0.…”

Section: Enhanced Stabilitymentioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

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“…Studies published on the degradation of such compounds used spectrophotometric methods or liquid chromatography to control and detect their chemical instability. UV-VIS spectroscopy was used to monitor chemical stability of vitamin D [ 54 ] β-carotene [ 55 ], and vitamin E [ 56 ].…”

Section: Nanoemulsion Technologymentioning

confidence: 99%

“…Different concentrations of surfactant and oil phase were studied. The nanoemulsion produced with 30% ( v / v ) Kolliphor, 20% ( v / v ) CCTG and 50 A% ( v / v ) water phase was the most suitable in regard of factors such as: emulsion stability, encapsulation efficiency, zeta potential and also showed a high bioavailability of vitamin D. The authors also reported that vitamin D3 release from the nanoemulsion remained sustainable during a significant time period, which indicates high bioavailability of the encapsulated vitamin D3 [ 54 ].…”

Section: Encapsulation Of Lipid-soluble Bioactive Compounds By Nanmentioning

confidence: 99%

Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

et al. 2020

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Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.

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A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications

Cited by 56 publications

References 36 publications

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

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