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Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12204/
http://dx.doi.org/10.1016/j.jfoodeng.2016.05.003
 
Title Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro
digestibility through emulsifiers
 
Creator Karthik, P.
Anandharamakrishnan, C.
 
Subject 17 Fatty Acid Chemistry
07 Food Engineering
 
Description Omega-3 fatty acids are used to fortify many kinds of functional foods to meet the nutritional requirements
of human biological system. However, it is relatively unstable during processing and storage.
Nano-emulsification can be used as delivery system to increase the stability. Hence, docosahexaenoic
acid (DHA) oil-in-water nanoemulsions were prepared by microfluidization with different emulsifiers
such as Tween-40 (T-40), sodium caseinate (Na-ca) and soya lecithin (SL). The physiochemical stability of
nanoemulsions was investigated under different storage conditions. T-40 nanoemulsion depicted lower
mean diameter (148 nm) than Na-ca (206 nm) and SL (760 nm). Structural characteristics of T-40
nanoemulsion were retained during storage, whereas that prepared with Na-ca resulted in flocculation
and coalescence. Less fractionated patterns of crystallization and melting were observed for nanoemulsions
than bulk oil. No change in fatty acids profile was observed in nanoemulsions. In addition, T-
40 yielded lower peroxidation. Thus, an increase in stability and extent of lipid digestibility (ɸmax) were
achieved with T-40 nanoemulsion.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12204/1/Journal%20of%20Food%20Engineering%2C%20Volume%20187%2C%20October%202016%2C%20Pages%2092-105.pdf
Karthik, P. and Anandharamakrishnan, C. (2016) Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187. pp. 92-105.