Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility,Journal of Agricultural and Food Chemistry

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Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-09-21 00:00:00 , DOI: 10.1021/acs.jafc.8b03077
Shanshan Lv _{1,

2} , Jiyou Gu ₁ , Ruojie Zhang ₂ , Yanhua Zhang ₁ , Haiyan Tan ₁ , David Julian McClements ₂

Affiliation

In this study, vitamin E was encapsulated in oil-in-water nanoemulsions fabricated using a dual-channel microfluidizer. A long chain triacylglycerol (corn oil) was used as a carrier oil and a biosurfactant (quillaja saponin) was used as a natural emulsifier. The impact of vitamin-to-carrier oil ratio on the formation, storage stability, and bioaccessibility of the nanoemulsions was determined. The lipid droplet size formed during homogenization increased with increasing vitamin content, which was attributed to a large increase in lipid phase viscosity. The storage stability of the nanoemulsions decreased as the vitamin content increased because the larger lipid droplets creamed faster. The rate and extent of lipid hydrolysis in the small intestine decreased as the vitamin content increased, probably because the vitamin molecules inhibited the ability of lipase to reach the triacylglycerols inside the lipid droplets. Vitamin bioaccessibility decreased as the vitamin level in the lipid phase increased, which was attributed to the reduced level of mixed micelles available to solubilize the tocopherols. The optimized nanoemulsion-based delivery system led to a relatively high vitamin bioaccessibility (53.9%). This research provides valuable information for optimizing delivery systems to increase the bioaccessibility of oil-soluble vitamins.

中文翻译：

使用双通道微流化技术制备的植物基纳米乳液中的维生素E封装：形成，稳定性和生物可及性

在这项研究中，维生素E被封装在使用双通道微流化器制备的水包油纳米乳液中。长链三酰基甘油（玉米油）用作载体油，生物表面活性剂（quillaja皂苷）用作天然乳化剂。确定了维生素与载体油的比例对纳米乳液的形成，储存稳定性和生物可及性的影响。均质化过程中形成的脂质液滴尺寸随维生素含量的增加而增加，这归因于脂质相粘度的大幅增加。纳米乳剂的储存稳定性随着维生素含量的增加而降低，因为较大的脂质滴乳化得更快。随着维生素含量的增加，小肠中脂质水解的速率和程度降低，可能是因为维生素分子抑制了脂肪酶到达脂滴内部的三酰基甘油的能力。维生素的生物可及性随着脂质相中维生素水平的增加而降低，这归因于可用于溶解生育酚的混合胶束水平的降低。优化的基于纳米乳液的输送系统导致相对较高的维生素生物利用度（53.9％）。这项研究为优化输送系统以增加油溶性维生素的生物利用度提供了有价值的信息。优化的基于纳米乳液的输送系统导致相对较高的维生素生物利用度（53.9％）。这项研究为优化输送系统以增加油溶性维生素的生物利用度提供了有价值的信息。优化的基于纳米乳液的输送系统导致相对较高的维生素生物利用度（53.9％）。这项研究为优化输送系统以增加油溶性维生素的生物利用度提供了有价值的信息。

更新日期：2018-09-21

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