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Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate

Calcium carbonate (CaCO(3)) has been utilized as a pH-responsive component in various products. In this present work, palm tocotrienols-rich fraction (TRF) was successfully entrapped in a self-assembled oil-in-water (O/W) emulsion system by using CaCO(3) as the stabilizer. The emulsion droplet size,...

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Autores principales: Tan, Phui Yee, Tey, Beng Ti, Chan, Eng Seng, Lai, Oi Ming, Chang, Hon Weng, Tan, Tai Boon, Liu, Yuanfa, Wang, Yong, Tan, Chin Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915496/
https://www.ncbi.nlm.nih.gov/pubmed/33562391
http://dx.doi.org/10.3390/foods10020358
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author Tan, Phui Yee
Tey, Beng Ti
Chan, Eng Seng
Lai, Oi Ming
Chang, Hon Weng
Tan, Tai Boon
Liu, Yuanfa
Wang, Yong
Tan, Chin Ping
author_facet Tan, Phui Yee
Tey, Beng Ti
Chan, Eng Seng
Lai, Oi Ming
Chang, Hon Weng
Tan, Tai Boon
Liu, Yuanfa
Wang, Yong
Tan, Chin Ping
author_sort Tan, Phui Yee
collection PubMed
description Calcium carbonate (CaCO(3)) has been utilized as a pH-responsive component in various products. In this present work, palm tocotrienols-rich fraction (TRF) was successfully entrapped in a self-assembled oil-in-water (O/W) emulsion system by using CaCO(3) as the stabilizer. The emulsion droplet size, viscosity and tocotrienols entrapment efficiency (EE) were strongly affected by varying the processing (homogenization speed and time) and formulation (CaCO(3) and TRF concentrations) parameters. Our findings indicated that the combination of 5000 rpm homogenization speed, 15 min homogenization time, 0.75% CaCO(3) concentration and 2% TRF concentration resulted in a high EE of tocotrienols (92.59–99.16%) and small droplet size (18.83 ± 1.36 µm). The resulting emulsion system readily released the entrapped tocotrienols across the pH range tested (pH 1–9); with relatively the highest release observed at pH 3. The current study presents a potential pH-sensitive emulsion system for the entrapment and delivery of palm tocotrienols.
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spelling pubmed-79154962021-03-01 Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate Tan, Phui Yee Tey, Beng Ti Chan, Eng Seng Lai, Oi Ming Chang, Hon Weng Tan, Tai Boon Liu, Yuanfa Wang, Yong Tan, Chin Ping Foods Article Calcium carbonate (CaCO(3)) has been utilized as a pH-responsive component in various products. In this present work, palm tocotrienols-rich fraction (TRF) was successfully entrapped in a self-assembled oil-in-water (O/W) emulsion system by using CaCO(3) as the stabilizer. The emulsion droplet size, viscosity and tocotrienols entrapment efficiency (EE) were strongly affected by varying the processing (homogenization speed and time) and formulation (CaCO(3) and TRF concentrations) parameters. Our findings indicated that the combination of 5000 rpm homogenization speed, 15 min homogenization time, 0.75% CaCO(3) concentration and 2% TRF concentration resulted in a high EE of tocotrienols (92.59–99.16%) and small droplet size (18.83 ± 1.36 µm). The resulting emulsion system readily released the entrapped tocotrienols across the pH range tested (pH 1–9); with relatively the highest release observed at pH 3. The current study presents a potential pH-sensitive emulsion system for the entrapment and delivery of palm tocotrienols. MDPI 2021-02-07 /pmc/articles/PMC7915496/ /pubmed/33562391 http://dx.doi.org/10.3390/foods10020358 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tan, Phui Yee
Tey, Beng Ti
Chan, Eng Seng
Lai, Oi Ming
Chang, Hon Weng
Tan, Tai Boon
Liu, Yuanfa
Wang, Yong
Tan, Chin Ping
Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate
title Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate
title_full Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate
title_fullStr Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate
title_full_unstemmed Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate
title_short Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate
title_sort stabilization and release of palm tocotrienol emulsion fabricated using ph-sensitive calcium carbonate
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915496/
https://www.ncbi.nlm.nih.gov/pubmed/33562391
http://dx.doi.org/10.3390/foods10020358
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