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

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Abstract

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.

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Acknowledgements

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

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Authors and Affiliations

  1. Department of Science and Engineering for Food and Bioproducts (UMR 1145), AgroParisTech, 91300, Massy, France

    Perla Relkin & Jin-Mi Jung

  2. CNRS UMR 8612, Equipe de Physicochimie des Systèmes Polyphasés, 92296, Chatenay-Malabry, France

    Michel Ollivon

Authors
  1. Perla Relkin
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  2. Jin-Mi Jung
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  3. Michel Ollivon
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Correspondence to Perla Relkin.

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Relkin, P., Jung, JM. & Ollivon, M. Factors affecting vitamin degradation in oil-in-water nano-emulsions. J Therm Anal Calorim 98, 13–18 (2009). https://doi.org/10.1007/s10973-009-0340-9

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