Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production

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Pezeshky Najafabadi Akram; Hashemi Fattemeh sadat; Marandi Afra; Gharedaghi Khadije; Jalali Seyed Hosein

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Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:3 Page(s): 255-268

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Title

Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production

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Keywords

Miglyol 812Q2

NanoemulsionQ1

StabilityQ1

TweenQ1

Vitamin A & DQ1

Abstract

Due to their unique functional properties, using Nanoemulsions for the enrichment of many hydrophobic compounds in beverages is beneficial. In this study, vitamins A and D nano emulsions produced by spontaneous formation using various surfactants (Tween 60, 80 and 85) and corn oil and Miglyol 812 as carrier oils; various types of vitamins A and D (2: 1, 1: 1 and 1: 2) and various surfactant emulsion ratios (SER). Measurement of the average diameter of the droplets, zeta potential, rheology, turbidity and Stability of system during storage time were done. Analysis of the results by laser light dispersion in completely randomized design showed the particle size in formulation with SER=17. 5%, using Tween 80 and Miglyol 812 including 5% vitamin A and D, was equal to 81 nm with-27. 9 mv zeta potential was gained. The optimum sample was stable at a temperature of 23 ° C during storage time (3 months). The images of the electron microscopy also confirmed the results of measuring the size of droplets by particle size analyzer. The study of the rheological behavior of optimum nano emulsion also indicated the Newtonian behavior and the non-dependence viscosity by shear-shear rates.

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APA: Copy

Pezeshky Najafabadi, Akram, Hashemi, Fattemeh sadat, Marandi, Afra, Gharedaghi, Khadije, & Jalali, Seyed Hosein. (2018). Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(3 ), 255-268. SID. https://sid.ir/paper/234044/en

Vancouver: Copy

Pezeshky Najafabadi Akram, Hashemi Fattemeh sadat, Marandi Afra, Gharedaghi Khadije, Jalali Seyed Hosein. Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(3 ):255-268. Available from: https://sid.ir/paper/234044/en

IEEE: Copy

Akram Pezeshky Najafabadi, Fattemeh sadat Hashemi, Afra Marandi, Khadije Gharedaghi, and Seyed Hosein Jalali, “Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 3 , pp. 255–268, 2018, [Online]. Available: https://sid.ir/paper/234044/en

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