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