| Abstrakt: |
Incorporation of vitamins into food, feed, and personal care is realised through microencapsulation of their nanoparticle in powder form. Vitamin E consisting of α-, β-, γ-, and δ-tocopherols and α-, β-, γ-, and δ-tocotrienols, is a powerful antioxidant that has been used in food applications and supplements. However, due to its fat-soluble characteristic, the application of tocotrienol in food and beverages is still limited. Therefore, microencapsulation of tocotrienol via emulsification could help maximise the dissolution of tocotrienols during processing and prolong the product’s shelf lives. In this study, factors affecting the particle size, including surfactant concentration, stirring time and speed, and mixing temperature for the preparation of tocotrienol emulsion, were investigated. Emulsions were prepared using 12 wt% surfactant concentration, 800 rpm stirring for 30 minutes. Emulsions with 190 nm particle size were found stable after 30 days storage at ambient temperature. |
