Factors affecting vitamin degradation in oil-in-water nano-emulsions

Autor:	Jin-Mi Jung, Michel Ollivon, Perla Relkin
Rok vydání:	2009
Předmět:	Chromatography Antioxidant Chemistry Small-angle X-ray scattering Glyceride medicine.medical_treatment food and beverages Condensed Matter Physics law.invention Differential scanning calorimetry law Emulsion medicine Particle size Physical and Theoretical Chemistry Crystallization Thermal analysis
Zdroj:	Journal of Thermal Analysis and Calorimetry. 98:13-18
ISSN:	1572-8943 1388-6150
DOI:	10.1007/s10973-009-0340-9
Popis:	Fat fractions composed by different proportions of low (LMT) or high (HMT) melting temperature triacylglycerols were used, alone or in mixture with α-tocopherol for the preparation of oil-in-water protein stabilised nano-emulsions. Addition of α-tocopherol to the LMT or HMT fat fractions was accompanied by different changes in the emulsion characteristics such as fat droplet size distributions, under-cooling and polymorphic transitions, in parallel with different extent of α-tocopherol degradation reactions. Our results showed higher immobilisation pattern of α-tocopherol molecules and higher protection against degradation when incorporated in higher size fat droplets, which presented 2Lα → 2Lβ′ polymorphic transitions under cooling and re-heating cycles.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c22c3897f75bdc9c1bb9b92879a13d2b https://doi.org/10.1007/s10973-009-0340-9 Zobrazit plný text záznamu Plný text ve formátu PDF