Red palm oil contains both tocopherol (∼30%) and tocotrienol (∼70%) with the latter having better antioxidant potency than the former by a factor of 60 times. The microemulsion is one of the most suitable carriers to protect this vitamin E from environmental stress due to food processing and storage. However, the instability of microemulsion might limit the presentation of vitamin E in the food industry. In the present study, we demonstrated the preparation of microemulsions from different ratios of palm oil and Span 60 to achieve potential carrier formulations for vitamin E delivery.,The microemulsions with the different ratios of palm oil and water (o/w) and Span 60 were prepared by using homogenization technique, incubated and observed at 45.0 ± 0.1 °C, room temperature (25 °C ± 0.1) or 8.0 ± 0.1 °C. The microemulsion formed was analyzed by Fourier transforms infrared (FTIR) spectroscopy to observe the molecular composition and the functional groups in the employed oil and emulsifier. Back-scattered dynamic light scattering (DLS) method was employed to determine the stability of microemulsion by measuring the average particle size and polydispersity index (PDI). The zeta potential values of microemulsion were measured by Shape Zeta sizer Nano ZS. The shape and dynamic properties of the microemulsion were observed by Leica optical polarizing microscope (OPM). The creaming, sedimentation, the ratio of aqueous separation and clarification of the microemulsions were evaluated visually whereas the changes in pH were determined using pH meter.,The morphological study showed the presence of spherical-shaped particles. The average particle size was found to be the smallest in the presence of 7% Span 60 in the 70/30 (o/w) formulation, and the zeta potential was less than −30 mV for most of the formulations. The most stable pH (the least amount of changes in the pH at room temperature) prevailed for 7% Span 60. Accelerated stability test showed that formulations 30:70 and 50:50 (o/w), in the presence of 5% and 7% Span 60, were the most stable throughout the incubation period.,The palm oil in water microemulsion in the presence of 7% Span 60 has the potential to be further developed as a delivery system for hydrophobic nutrients such as vitamin E, proteins or peptides and antioxidants in the food and beverage industry.

中文翻译：

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用于食品工业的水微乳液中棕榈油的制备和表征

红棕榈油同时含有生育酚（~30%）和生育三烯酚（~70%），后者的抗氧化效力比前者高 60 倍。微乳液是保护这种维生素 E 免受食品加工和储存环境压力的最合适的载体之一。然而，微乳液的不稳定性可能会限制维生素 E 在食品工业中的呈现。在本研究中，我们展示了用不同比例的棕榈油和 Span 60 制备微乳液，以实现潜在的维生素 E 载体制剂。,具有不同比例的棕榈油和水 (o/w) 和 Span 60 的微乳液使用均质化技术制备，在 45.0 ± 0.1 °C、室温 (25 °C ± 0.1) 或 8.0 ± 0.1 °C 下孵育和观察。通过傅里叶变换红外 (FTIR) 光谱分析形成的微乳液，以观察所用油和乳化剂中的分子组成和官能团。采用背向散射动态光散射（DLS）方法通过测量平均粒径和多分散指数（PDI）来确定微乳液的稳定性。微乳液的zeta电位值由Shape Zeta sizer Nano ZS测量。用徕卡光学偏光显微镜（OPM）观察微乳液的形状和动态特性。肉眼评价微乳液的乳浊、沉降、水分离和澄清的比例，而使用pH计测定pH的变化。形态研究表明存在球形颗粒。发现平均粒径在 70/30 (o/w) 配方中存在 7% Span 60 时最小，并且大多数配方的 zeta 电位小于 -30 mV。7% Span 60 的 pH 最稳定（室温下 pH 的变化量最小）。加速稳定性试验表明配方 30:70 和 50:50 (o/w)，在 5% 和7% Span 60 在整个潜伏期内是最稳定的。,7% Span 60 存在下的水包棕榈油微乳液有可能进一步开发为疏水性营养物质（如维生素 E、蛋白质或食品和饮料行业中的肽和抗氧化剂。大多数配方的 zeta 电位小于 -30 mV。7% Span 60 的 pH 最稳定（室温下 pH 的变化量最小）。加速稳定性试验表明配方 30:70 和 50:50 (o/w)，在 5% 和7% Span 60 在整个潜伏期内是最稳定的。,7% Span 60 存在下的水包棕榈油微乳液有可能进一步开发为疏水性营养物质（如维生素 E、蛋白质或食品和饮料行业中的肽和抗氧化剂。大多数配方的 zeta 电位小于 -30 mV。7% Span 60 的 pH 最稳定（室温下 pH 的变化量最小）。加速稳定性试验表明配方 30:70 和 50:50 (o/w)，在 5% 和7% Span 60 在整个潜伏期内是最稳定的。,7% Span 60 存在下的水包棕榈油微乳液有可能进一步开发为疏水性营养物质（如维生素 E、蛋白质或食品和饮料行业中的肽和抗氧化剂。