期刊
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
卷 14, 期 6, 页码 3216-3226出版社
SPRINGER
DOI: 10.1007/s11694-020-00567-1
关键词
Ultrasound; W-1; O; W(2)nanoemulsions; Response surface methodology; Vitamin B-12; Fortified skim milk
The main objective of this study was to the fortification of skim milk with encapsulated vitamin B(12)in Water in Oil in Water (W-1/O/W-2) emulsions. Vitamin B(12)was loaded to the water phase of W-1/O emulsion formulated by 10-30% inner water phase (W-1) in W-1/O emulsion (Wt%) and 6-10% polyglycerol polyricinoleate (PGPR) in oil phase through sonication for 4-6 min. Then, 5-25% of primary W-1/O emulsions were dispersed into skim milk by sonication for 1-5 min to produce W-1/O/W(2)emulsions. The smallest droplets and the lowest polydispersity index (PDI) were obtained in the W-1/O emulsion formulated by 20% W(1)and 9% PGPR by sonication for 6 min. Optimization of W-1/O/W(2)emulsion formulations was carried out using response surface methodology (RSM) according to the results of encapsulation efficiency, droplet size and PDI. The 88.85% encapsulation efficiency was obtained in W-1/O/W(2)emulsion formulated 12% W-1/O in W-1/O/W(2)emulsion by sonication for 1 min, in which the droplet size and PDI were 57.144 nm and 0.19, respectively. Another optimized formulation of W-1/O/W(2)emulsion via 79.70% encapsulation efficiency, the droplet size of 65.29 nm, and PDI 0.21 produced by using 10% of W-1/O in W-1/O/W(2)emulsion through sonication for 2 min. No phase separation was observed in two optimized emulsions during 7 days storage at 37 degrees C. However, the droplet size, sedimentation index, and PDI of two optimized W-1/O/W(2)emulsions were increased, and their encapsulation efficiency was decreased during storage.
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