Ishak, Khairul Anwar and Fadzil, Muhammad Fakhrurazi Ahmad and Annuar, Mohamad Suffian Mohamad (2021) Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate. LWT-Food Science and Technology, 138. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2020.110568.
Full text not available from this repository.Abstract
A sugar-fatty acid ester, named glucose monooleate (GluO) was synthesized using commercial immobilized lipase B from Candida antarctica. A preparation of oil-in-water (O/W) emulsion using a combination of non-ionic surfactant mixture, i.e., GluO and Cremophor EL (CrEL), and different vegetable oils, i.e., coconut, sunflower, olive, palm and jojoba oils through phase inversion emulsification (PIE) was investigated. A baseline formulation was carried out to obtain an optimal ratio of surfactant-to-oil (S:O) and Cremophor EL-to-Glucose monooleate (CrEL:GluO) with coconut oil as the carrier oil. GluO proves to be an effective co-surfactant when a high amount of oil was incorporated. At 60:40 of S:O and CrEL:GluO, coconut and sunflower oil were emulsified into nanosized oil droplets with the sizes (in diameter) of 36 +/- 1.5 nm (PDI = 0.17 +/- 0.05) and 42 +/- 1.3 nm (PDI = 0.18 +/- 0.07), respectively. In contrast, olive, palm and jojoba oils produced coarse emulsions with larger oil particles with the sizes of 238 +/- 22, 295 +/- 41 and 312 +/- 63 nm, respectively. Furthermore, at 60:40 of S:O and CrEL:GluO, up to 0.98 mg of p-carotene (approximate to 0.03% of total emulsion weight) can be encapsulated within coconut oil droplets of the 0/W system with an average size below 100 nm. The emulsification process was investigated through Fourier-transform infrared (FTIR) spectroscopy, small-wide angle X-ray (SWAX) and optical polarizing microscopy (OPM) analyses. Possible effects of the surfactant mixture (CrEL-GluO) and different vegetable oils on the emulsion preparation were also discussed.
| Item Type: | Article |
|---|---|
| Funders: | Universiti Malaya (UM.C/625/1/HIR/MOHE/05), Universiti Malaya (IIRG017A-2019) |
| Uncontrolled Keywords: | Sugar-fatty acid ester; Food emulsion; Nanoemulsion; Phase inversion emulsification; Colloidal chemistry |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology T Technology > T Technology (General) |
| Divisions: | Faculty of Science > Institute of Biological Sciences Faculty of Science > Department of Chemistry |
| Depositing User: | Ms Zaharah Ramly |
| Date Deposited: | 31 May 2022 02:26 |
| Last Modified: | 31 May 2022 02:26 |
| URI: | http://eprints.um.edu.my/id/eprint/27193 |
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