出版社：Pakistan Society of Food Scientists and Technologists
摘要：Vitamin E (VE) is an essential micronutrient, consumed by peoples to reduces occurrence of various diseases. Higher chemical instability and poor water solubility of VE demands its encapsulation. Present study reports the encapsulation of VE into octenyl succinic anhydride modified starch (OSA-MS) Purity Gum Ultra (PGU) based nanoemulsions. Influence of different concentrations (0, 2, 4 & 6%) of VE on nanoemulsions size, polydispersity index (PDI), zeta potential (ZP) and rheological properties were determined. Results showed that as concentrations of VE increased, a gradual increase in size (179 to 208 nm) and PDI (0.09 to 0.12) was observed, whereas the trend for ZP (– 34.5 to – 17.9) showed opposite pattern. Size distribution results showed broadness with the increasing VE concentrations. Rheological parameters showed that all prepared emulsions had shear thinning properties (flow behavior index: n < 1) and a direct correlation was found between concentrations of VE and viscosity of emulsions. Furthermore, emulsion containing 4% VE was selected (on the bases of size (197.1 nm), ZP (– 31.7) and viscosity (1.62 Pa.s)) and subjected to 4 weeks storage at 25 ± 2 °C for the evaluation of physical stability. There was a gradual increase in size of nanoemulsion was recorded with respect to the storage time, however, the increase was quite small which did not cause any physical instability of the emulsion. Consequently, nanoemulsion containing 4% VE stabilized by PGU could be used for the development of functional foods and beverages.
