Optimization of the production conditions of primary (W 1 /O) and double (W 1 /O/W 2 ) nano-emulsions containing vitamin
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ORIGINAL PAPER
Optimization of the production conditions of primary ( W1/O) and double ( W1/O/W2) nano‑emulsions containing vitamin B12 in skim milk using ultrasound wave by response surface methodology Nahal Zaghian1 · Mohammad Goli1 Received: 9 May 2020 / Accepted: 19 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The main objective of this study was to the fortification of skim milk with encapsulated vitamin B 12 in Water in Oil in Water (W1/O/W2) emulsions. Vitamin B 12 was loaded to the water phase of W 1/O emulsion formulated by 10–30% inner water phase (W1) in W1/O emulsion (Wt%) and 6–10% polyglycerol polyricinoleate (PGPR) in oil phase through sonication for 4–6 min. Then, 5–25% of primary W1/O emulsions were dispersed into skim milk by sonication for 1–5 min to produce W1/O/W2 emulsions. The smallest droplets and the lowest polydispersity index (PDI) were obtained in the W 1/O emulsion formulated by 20% W 1 and 9% PGPR by sonication for 6 min. Optimization of W 1/O/W2 emulsion formulations was carried out using response surface methodology (RSM) according to the results of encapsulation efficiency, droplet size and PDI. The 88.85% encapsulation efficiency was obtained in W 1/O/W2 emulsion formulated 12% W1/O in W1/O/W2 emulsion by sonication for 1 min, in which the droplet size and PDI were 57.144 nm and 0.19, respectively. Another optimized formulation of W1/O/W2 emulsion via 79.70% encapsulation efficiency, the droplet size of 65.29 nm, and PDI 0.21 produced by using 10% of W1/O in W1/O/W2 emulsion through sonication for 2 min. No phase separation was observed in two optimized emulsions during 7 days storage at 37 °C. However, the droplet size, sedimentation index, and PDI of two optimized W1/O/ W2 emulsions were increased, and their encapsulation efficiency was decreased during storage. Keywords Ultrasound · W1/O/W2 nanoemulsions · Response surface methodology · Vitamin B12 · Fortified skim milk
Introduction These days, consumers are looking for functional foods that increase the attempts of food companies to produce different food products with health-promoting properties. Recently, bioactive compounds have been popularly used for the fortification of foods; these compounds have inhibiting characteristics against different diseases such as cancer, cardiovascular diseases, and metabolic disorders [1]. However, most of the bioactive compounds such as anthocyanins, carotenoids, flavonoids, and vitamins are sensitive to environmental stresses (e.g. temperature and pH) and have a low solubility and uncontrolled release, which can reduce their functional properties [2]. Encapsulation is one of the * Mohammad Goli [email protected]; [email protected] 1
Department of Food Science & Technology, Islamic Azad University, Isfahan (Khorasgan) branch, Isfahan, Iran
most popular and effective strategies that has been applied to increase the functions of the bioactive compounds, in which the target compounds are sounded with wall mate
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