Development, stabilization, and characterization of nanoemulsion of vitamin D(3)-enriched canola oil

In this study, the oil-in-water nanoemulsion (NE) was prepared and loaded with vitamin D(3) in food-grade (edible) canola oil and stabilized by Tween 80 and Span 80 by using a water titration technique with droplet sizes of 20 to 200 nm. A phase diagram was established for the influence of water, oil, and S-Mix concentration. The outcomes revealed that the particle size of blank canola oil nanoemulsion (NE) ranged from 60.12 to 62.27 (d.nm) and vitamin D(3) NE ranged from 93.92 to 185.5 (d.nm). Droplet size and polydispersity index (PDI) of both blank and vitamin D(3)-loaded NE results were less than 1, and zeta potential results for blank and vitamin D(3) loaded NE ranged from −9.71 to −15.32 mV and −7.29 to −13.56 mV, respectively. Furthermore, the pH and electrical conductivity of blank NE were 6.0 to 6.2 and 20 to 100 (μs/cm), respectively, whereas vitamin D(3)-loaded NE results were 6.0 to 6.2 and 30 to 100 (μs/cm), respectively. The viscosity results of blank NE ranged from 0.544 to 0.789 (mPa.s), while that of vitamin D(3)-loaded NE ranged from 0.613 to 0.793 (mPa.s). In this study, the long-term stability (3 months) of canola oil NE containing vitamin D3 at room temperature (25 C) and high temperature (40 C) was observed.