Food Science and Biotechnology

, Volume 28, Issue 2, pp 413–421 | Cite as

Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions

  • Seiran Moradi
  • Navideh AnarjanEmail author


The preparation of water dispersed α-tocopherol nanocapsules through solvent-displacement technique using gum Arabic (GA) as natural stabilizing and emulsifying biopolymer, for a first time was aimed in current research. The effects of GA concentrations on physicochemical and biological characteristics of prepared nanocapsules, namely, mean particle size, size distribution, zeta potential, rheological properties, turbidity, in vitro antioxidant activity and cellular uptake were evaluated, subsequently. The result indicated that the mono modal size distributed water dispersible α-tocopherol nanocapsules could be successfully attained using selected technique in sizes ranged from 10.01 to 171.2 nm and zeta potential of − 13.5 to − 47.8 mv. The prepared nanocapsules showed the dilatant rheological properties and acceptable radical scavenging (antioxidant activity). The cellular uptake of samples were increased up to 12 times more than microsized α-tocopherol. Consequently, the prepared water dispersed nanosized α-tocopherol can effectively be used in water based food and beverage formulations as nutrition enhancer or natural preservatives.


α-Tocopherol Gum Arabic Nanoencapsulation Nanoemulsions Stabilizer 



This manuscript have not received any fund.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Chemical EngineeringTabriz Branch, Islamic Azad UniversityTabrizIran

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