Formulation of monodisperse oil‐in‐water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: insights of production characteristics and stability |
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| Authors: | Nauman Khalid Isao Kobayashi Zheng Wang Marcos A. Neves Kunihiko Uemura Mitsutoshi Nakajima Hiroshi Nabetani |
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| Affiliation: | 1. Food Engineering Division, National Food Research Institute, NARO, Tsukuba, Ibaraki, Japan;2. Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo‐ku, Tokyo, Japan;3. The Alliance for Research on North Africa, University of Tsukuba, Tsukuba, Ibaraki, Japan;4. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan |
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| Abstract: | Nutritional deficiencies of ergocalciferol (VD2) and cholecalciferol (VD3) cause skeletal deformations. The primary aim of this study was to encapsulate VD2 and VD3 in food‐grade oil‐in‐water (O/W) emulsions by using microchannel emulsification (MCE). Silicon asymmetric straight‐through microchannel (MC) array consisting of 10 313 channels, each having an 11 × 104 μm microslot connected to a 10 μm circular microholes. 1% (w/w) sodium cholate or Tween 20 in water was used as the continuous phase, while 0.5% (w/w) of each VD2 and VD3 in different oils served as the dispersed phase. Monodisperse O/W emulsions with Sauter mean diameters of 28 to 32 μm and relative span factor widths below 0.3 were formulated via an asymmetric straight‐through MC array under appropriate operating conditions. The monodisperse O/W emulsions stabilised with Tween 20 remained stable for >30 days with encapsulation efficiencies (EEs) of VD2 and VD3 of above 70% at 4 and 25 °C. In contrast, those stabilised with sodium cholate had stability of >30 days with their EEs of over 70% only at 25 °C. |
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| Keywords: | Cholecalciferol ergocalciferol microchannel emulsification monodispersity oil‐in‐water emulsion stability |
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