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

  • Perla Relkin
  • Jin-Mi Jung
  • Michel Ollivon


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.


Antioxidant DSC Emulsion Encapsulation Fat droplet size Fat crystallization Fat polymorphism Vitamin XRD 



Dr Claudie Bourgaux (UMR CNRS 8612) is acknowledged for fruitful discussion.


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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2009

Authors and Affiliations

  1. 1.Department of Science and Engineering for Food and Bioproducts (UMR 1145)AgroParisTechMassyFrance
  2. 2.CNRS UMR 8612, Equipe de Physicochimie des Systèmes PolyphasésChatenay-MalabryFrance

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