title: Solubilization of tea seed oil in a food-grade water-dilutable microemulsion.
abstract: Food-grade microemulsions containing oleic acid, ethanol, Tween 20, and water were formulated as a carrier system for tea seed oil (Camellia oleifera Abel.). The effect of ethanol on the phase behavior of the microemulsion system was clearly reflected in pseudo-ternary diagrams. The solubilization capacity and solubilization efficiency of tea seed oil dispersions were measured along the dilution line at a 70/30 surfactant/oil mass ratio with Tween 20 as the surfactant and oleic acid and ethanol (1:3, w/w) as the oil phase. The dispersed phase of the microemulsion (1.5% weight ratio of tea seed oil to the total amount of oil, surfactant, and tea seed oil) could be fully diluted with water without phase separation. Differential scanning calorimetry and viscosity measurements indicated that both the carrier and solubilized systems underwent a similar microstructure transition upon dilution. The dispersion phases gradually inverted from the water-in-oil phase (< 35% water) to the bicontinuous phase (40-45% water) and finally to the oil-in-water phase (> 45% water) along the dilution line.
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
authors.forename: Lingli
authors.initials: L
authors.lastname: Deng
authors.affiliation: Department of Applied Engineering, Zhejiang Economic and Trade Polytechnic, Hangzhou 310018, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Que
authors.affiliation: Jinhua Supervising and Testing Institute of Quality and Technology, Jinhua 321000, China.
authors.forename: Hewen
authors.initials: H
authors.lastname: Wei
authors.affiliation: Jinhua Supervising and Testing Institute of Quality and Technology, Jinhua 321000, China.
authors.forename: Guangwei
authors.initials: G
authors.lastname: Xu
authors.affiliation: Jinhua Supervising and Testing Institute of Quality and Technology, Jinhua 321000, China.
authors.forename: Xiaowei
authors.initials: X
authors.lastname: Dong
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
mesh_terms: D002152:Calorimetry, Differential Scanning; D028241:Camellia sinensis / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D014783:Viscosity
chemical_list: D004655:Emulsions; D010938:Plant Oils