Development of cottonseed-based emulsions for encapsulation of vitamin A

IFTIKHAR, Madiha; MUNIR, Maria; WAJEEHA,; TARIQ, Muhammad Rizwan; ALI, Shinawar Waseem; SHAFIQ, Muhammad; ALI, Sajid; AHMAD, Zulfiqar; HAMEED, Amna; SAFDAR, Waseem; AHMAD, Anwar; UMER, Zujaja; KHALID, Maham; IQBAL, Munawar

doi:10.1590/fst.97222

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.97222 copy

Development of cottonseed-based emulsions for encapsulation of vitamin A

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Nanoemulsions are nanoscale self-assembled entities which are manufactured for improving the delivery of active pharmaceutical ingredients. Nanoemulsion technology is one of the best ways to encapsulate the functional components as it enhances the stability and bioavailability of the compound. In the present study, nanoemulsions were prepared by ultrasonic homogenization of dispersed phase (10-22%) and surfactants (3-9%) with vitamin A (0.25-2.5%). Nanoemulsions were characterized through various optical techniques and stability was assessed using thermal shock and freeze-thaw cycle. The results revealed that nanoemulsions with high percentage of surfactants were more stable and retained smaller particle size as compared to nanoemulsions with low surfactants percentage and high dispersed phase, contributed to phase separation and colour change. These emulsions can be further tested for any toxic/allergic effect on the biological model and may be incorporated into food products.

Keywords:
nanoemulsions; encapsulation; emulsion stability; vitamin A; surfactant

Treatments	Dispersed Phase	Continuous Phase	Time (Min.)
T1	10	90	15
T2	14	86	15
T3	18	82	15
T4	22	78	15

Treatment code	Dispersed phase (%)	Cont. Phase (%)
Treatment code	Dispersed phase (%)	Water %	Surfactant %
W1	10	81	9
W2	10	83	7
W3	10	85	5
W4	10	87	3

Treatments	Dispersed phase (10%)		Continuous phase (90%)		Homogenization (Min)
Treatments	Cottonseed oil %	Vitamin A %	Deionized Water %	Tween 80%	Homogenization (Min)
V₁	9	1	86	4	4
V₂	9	1	86	4	7
V₃	9	1	86	4	10
V₄	9	1	86	4	13

Treatments	Dispersed Phase	Continuous Phase	Time (Min.)	Particle Size in nm
T1	10	90	15	195
T2	14	86	15	200
T3	18	82	15	230
T4	22	78	15	250

Treatments	Dispersed Phase	Continuous Phase	Homogenization	Particle Size
Treatments	Percentage	Percentage	Time (Min)	(nm)
T₁	10	90	15	195
T₂	10	90	12	200
T₃	10	90	9	230
T₄	10	90	6	250

Treatments	Dispersed Phase (10%)		Continuous Phase (90%)		Particle Size
Treatments	oil %	Vitamin A %	DI water	Tween 80%	(nm)
W1	9	1	81	9	195
W2	9	1	83	7	200
W3	9	1	85	5	230
W4	9	1	87	3	250

Treatments	Homogenization Time (Min)	Temperature	Vitamin Retention
V1	4	30	96
V2	7	37	92
V3	10	45	86
V4	13	53	81

Treatments	Stability
Treatments	Week 1	Week 2	Week 3	Week 4
S₁	Stable	Stable	Stable	Stable
S₂	Stable	Stable	Stable	Stable
S₃	Stable	Stable	Cloudy	Yellow
S₄	Stable	Stable	Yellow	Phase separation

Storage	Storage	Total	Storage	Effect of Thermal Stress
(Days)	(hrs)	Storage (hrs)	Temp.	T1	T2	T3	T4
1	24	24	40	No	No	No	No
				Effect	Effect	Effect	Effect
2	24	48	50	No	No	No	No
				Effect	Effect	Effect	Effect
3	24	72	60	No	No	No	No
				Effect	Effect	Effect	Effect
4	24	96	70	No	No	No	Cloudy
				Effect	Effect	Effect

Temperature °C	Viscosity (B3) mPa	Viscosity (B4) mPa
20	1.28 ± 0.01	1.05 ± 0.04
30	1.23 ± 0.04	1.2 ± 0.04
40	1.20 ± 0.06	1.3 ± 0.02
50	1.15 ± 0.04	1.08 ± 0.02

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E-mail: revista@sbcta.org.br

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[1] *Corresponding author: rizwan.foodsciences@pu.edu.pk