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Utilisation of spontaneous emulsification to fabricate lutein‐loaded nanoemulsion‐based delivery systems: factors influencing particle size and colour

Surh, Jeonghee, Decker, Eric Andrew, McClements, David Julian
International journal of food science & technology 2017 v.52 no.6 pp. 1408-1416
ambient temperature, color, droplets, emulsifying, encapsulation, long chain triacylglycerols, lutein, medium chain triacylglycerols, nanoemulsions, oils, particle size, particle size distribution, polysorbates, surfactants
Factors influencing the formation and properties of lutein‐loaded nanoemulsions fabricated using spontaneous emulsification (SE) were investigated. Nanoemulsion formation depended on oil type: small droplets (diameter ≈ 200 nm) with a narrow monomodal particle size distribution (polydispersity index ≈ 0.23) could be formed using medium‐chain triglycerides (MCT), but not long‐chain triglycerides. Nanoemulsion formation also depended on surfactant type and concentration, with Tween 80 being the most effective surfactant. Optimisation of lutein‐loaded nanoemulsions formed by SE led to systems with a final composition of 10 wt% oil phase (0.12 wt% lutein + 9.88 wt% MCT), 10 wt% Tween 80, and 80 wt% aqueous phase. The nanoemulsions were stable to droplet aggregation when stored at ambient temperature for up to 1 month; however, some colour fading occurred due to lutein degradation. This study indicated the potential of nanoemulsion‐based delivery system fabricated using a low‐energy method for encapsulation and protection of lutein.