title: Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions.
abstract: Due to susceptibility of folic acid like many other vitamins to environmental and processing conditions, it is necessary to protect it by highly efficient methods such as micro/nano-encapsulation. Our aim was to prepare and optimize real water in oil nano-emulsions containing folic acid by a low energy (spontaneous) emulsification technique so that the final product could be encapsulated within maltodextrin-whey protein double emulsions. A non ionic surfactant (Span 80) was used for making nano-emulsions at three dispersed phase/surfactant ratios of 0.2, 0.6, and 1.0. Folic acid content was 1.0, 2.0, and 3.0mg/mL of dispersed phase by a volume fraction of 5.0, 8.5, and 12%. The final optimum nano-emulsion formulation with 12% dispersed phase, a water to surfactant ratio of 0.9 and folic acid content of 3mg/mL in dispersed phase was encapsulated within maltodextrin-whey protein double emulsions. It was found that the emulsification time for preparing nano-emulsions was between 4 to 16 h based on formulation variables. Droplet size decreased at higher surfactant contents and final nano-emulsions had a droplet size<100 nm. Shear viscosity was higher for those formulations containing more surfactant. Our results revealed that spontaneous method could be used successfully for preparing stable W/O nano-emulsions containing folic acid.
authors.affiliation: Faculty of Food Science, University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran.
authors.forename: Elham
authors.initials: E
authors.lastname: Assadpour
authors.affiliation: Faculty of Food Science, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Yahya
authors.initials: Y
authors.lastname: Maghsoudlou
authors.affiliation: Faculty of Food Science, University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Cereals Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid-Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Faculty of Food Science, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Ghorbani
authors.affiliation: Faculty of Food Science, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Mehran
authors.initials: M
authors.lastname: Aalami
mesh_terms: D002214:Capsules; D004339:Drug Compounding; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry; D005492:Folic Acid / Q000737:chemistry*; D049329:Nanostructures / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D000074262:Rapeseed Oil; D013501:Surface-Active Agents / Q000737:chemistry; D014783:Viscosity; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D002214:Capsules; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D011134:Polysaccharides; D000074262:Rapeseed Oil; D013501:Surface-Active Agents; D000067816:Whey Proteins; C008315:maltodextrin; D005492:Folic Acid
keywords: Folic acid; Nano-emulsion; Spontaneous emulsification