Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

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NAZARI M.; Mehrnia M. A.; JOOYANDEH H.; BARZEGAR H.

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ISSN: 2588-4824

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Journal: Iranian Food Science and Technology Research Journal Year:2019 | Volume:15 | Issue:3 (57) Page(s): 61-68

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Title

Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

Author(s)

NAZARI M. | Mehrnia M. A. | JOOYANDEH H. | BARZEGAR H. | Issue Writer Certificate

Keywords

microemulsionQ1

spontaneous methodQ1

vitamin C loadQ1

dynamic viscosityQ1

Abstract

Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed based on surfactant affinity toward continues phase and are thermodynamically stable. Results showed that by increasing vitamin C concentration, droplets size of emulsions increased from 66. 7 nm for pure water to 214. 3 nm for 3% loaded microemulsions and poly dispersity index increased from 0. 15 to 0. 501. Visual appearance of microemulsions changed from transparent for pure water containing microemulsions to opaque for 3% vitamin C loaded emulsions. By increasing vitamin C concentration, viscosity decreased from 115. 4 to 87. 9 mPa. s. This research showed that up to 3% vitamin C containing microemulsions could be prepared without co-surfactants.

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APA: Copy

NAZARI, M., Mehrnia, M. A., JOOYANDEH, H., & BARZEGAR, H.. (2019). Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 15(3 (57) ), 61-68. SID. https://sid.ir/paper/363394/en

Vancouver: Copy

NAZARI M., Mehrnia M. A., JOOYANDEH H., BARZEGAR H.. Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2019;15(3 (57) ):61-68. Available from: https://sid.ir/paper/363394/en

IEEE: Copy

M. NAZARI, M. A. Mehrnia, H. JOOYANDEH, and H. BARZEGAR, “Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 15, no. 3 (57) , pp. 61–68, 2019, [Online]. Available: https://sid.ir/paper/363394/en

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