title: Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
abstract: Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be formed when vitamin E-acetate was mixed with sufficient orange oil prior to high pressure homogenization. WPI (d32=0.11 μm, 1% emulsifier) was better than GA (d32=0.38 μm, 10% emulsifier) at producing small droplets at low emulsifier concentrations. However, WPI-stabilized nanoemulsions were unstable to flocculation near the protein isoelectric point (pH 5.0), at high ionic strength (>100mM), and at elevated temperatures (>60 °C), whereas GA-stabilized emulsions were stable. This difference was attributed to differences in emulsifier stabilization mechanisms: WPI by electrostatic repulsion; GA by steric repulsion. These results provide useful information about the emulsifying and stabilizing capacities of natural biopolymers for forming food-grade vitamin-enriched delivery systems.
authors.affiliation: Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA; Department of Chemical Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey.
authors.forename: Bengu
authors.initials: B
authors.lastname: Ozturk
authors.affiliation: Department of Food Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey.
authors.forename: Sanem
authors.initials: S
authors.lastname: Argin
authors.affiliation: Department of Food Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Ozilgen
authors.affiliation: Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D001704:Biopolymers / Q000737:chemistry*; D016503:Drug Delivery Systems / Q000379:methods*; D045703:Emulsifying Agents; D004655:Emulsions; D006170:Gum Arabic / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007526:Isoelectric Point; D049329:Nanostructures / Q000737:chemistry*; D009994:Osmolar Concentration; D010938:Plant Oils / Q000737:chemistry; D014810:Vitamin E / Q000737:chemistry*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D001704:Biopolymers; D045703:Emulsifying Agents; D004655:Emulsions; D010938:Plant Oils; D000067816:Whey Proteins; D014810:Vitamin E; D006170:Gum Arabic; C087245:orange oil
keywords: Gum arabic; Nanoemulsions; Orange oil; Stability; Vitamin E; Whey protein isolate