Preparation and characterization of vitamin D microemulsions using two-component surface-active stabilizer system
| Autor: | Gholamreza Ebrahimzadeh Rajaei, Hoda Jafarizadeh-Malmiri, Navideh Anarjan, Zahra Nourzadeh |
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| Rok vydání: | 2021 |
| Předmět: |
Surface (mathematics)
0303 health sciences Materials science 030309 nutrition & dietetics Component (thermodynamics) 04 agricultural and veterinary sciences 040401 food science Characterization (materials science) 03 medical and health sciences 0404 agricultural biotechnology Chemical engineering Microemulsion Physical and Theoretical Chemistry Stabilizer (chemistry) |
| Zdroj: | Zeitschrift für Physikalische Chemie. 236:257-274 |
| ISSN: | 2196-7156 0942-9352 |
| DOI: | 10.1515/zpch-2020-1630 |
| Popis: | Vitamin D, like other functional lipid bioactive compounds, t suffers from less structural stability, poor water solubility and consequently less bioavailability and cellular uptake. Preparation of vitamin D microemulsions is one of the solutions for the above problems. Thus, in the present study, vitamin D microemulsions were prepared using various one/two-component stabilizer systems, namely, Tween 20 and sodium caseinate in various proportions. The effects of stabilizer components proportions on characteristics of gained vitamin D microemulsions were evaluated using a two-component mixture design of experiment. Therefore, various polynomial models were proposed in order to predict the characteristics of produced microemulsions. According to the optimization analysis, the vitamin D microemulsions stabilized by a stabilizer system composed of 70% Tween 20 and 30% sodium caseinate could produce the most desirable microemulsions with minimum mean particle size, polydispersity, and maximum zeta potential, transparency and vitamin D content. The produced vitamin D microemulsions showed acceptable chemical and good physical stabilities, which can be incorporated easily in water-based food and pharmaceutical formulations. |
| Databáze: | OpenAIRE |
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