Factors affecting vitamin degradation in oil-in-water nano-emulsions

Fat fractions composed by different proportions of low (LMT) or high (HMT) melting temperature triacylglycerols were used, alone or in mixture with α-tocopherol for the preparation of oil-in-water protein stabilised nano-emulsions. Addition of α-tocopherol to the LMT or HMT fat fractions was accompa...

Full description

Saved in:
Bibliographic Details
Published in:Journal of thermal analysis and calorimetry 2009-10, Vol.98 (1), p.13-18
Main Authors: Relkin, Perla, Jung, Jin-Mi, Ollivon, Michel
Format: Article
Language:English
Subjects:
Analytical Chemistry
Biological and medical sciences
Calorimetry
Chemistry
Chemistry and Materials Science
Degradation
Droplets
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Inorganic Chemistry
Measurement Science and Instrumentation
Melting
Miscellaneous
Nanocomposites
Nanoemulsions
Nanomaterials
Nanostructure
Physical Chemistry
Polymer Sciences
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fat fractions composed by different proportions of low (LMT) or high (HMT) melting temperature triacylglycerols were used, alone or in mixture with α-tocopherol for the preparation of oil-in-water protein stabilised nano-emulsions. Addition of α-tocopherol to the LMT or HMT fat fractions was accompanied by different changes in the emulsion characteristics such as fat droplet size distributions, under-cooling and polymorphic transitions, in parallel with different extent of α-tocopherol degradation reactions. Our results showed higher immobilisation pattern of α-tocopherol molecules and higher protection against degradation when incorporated in higher size fat droplets, which presented 2L α  → 2L β′ polymorphic transitions under cooling and re-heating cycles.
ISSN:1388-6150
1588-2926
1572-8943
DOI:10.1007/s10973-009-0340-9