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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,...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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. |
format | Online Article Text |
id | pubmed-7915496 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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