Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate
A sugar-fatty acid ester, named glucose monooleate (GluO) was synthesized using commercial immobilized lipase B from Candida antarctica. A preparation of oil-in-water (O/W) emulsion using a combination of non-ionic surfactant mixture, i.e., GluO and Cremophor EL (CrEL), and different vegetable oils,...
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my.um.eprints.271932022-05-31T02:26:34Z http://eprints.um.edu.my/27193/ Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate Ishak, Khairul Anwar Fadzil, Muhammad Fakhrurazi Ahmad Annuar, Mohamad Suffian Mohamad Q Science (General) QH301 Biology T Technology (General) A sugar-fatty acid ester, named glucose monooleate (GluO) was synthesized using commercial immobilized lipase B from Candida antarctica. A preparation of oil-in-water (O/W) emulsion using a combination of non-ionic surfactant mixture, i.e., GluO and Cremophor EL (CrEL), and different vegetable oils, i.e., coconut, sunflower, olive, palm and jojoba oils through phase inversion emulsification (PIE) was investigated. A baseline formulation was carried out to obtain an optimal ratio of surfactant-to-oil (S:O) and Cremophor EL-to-Glucose monooleate (CrEL:GluO) with coconut oil as the carrier oil. GluO proves to be an effective co-surfactant when a high amount of oil was incorporated. At 60:40 of S:O and CrEL:GluO, coconut and sunflower oil were emulsified into nanosized oil droplets with the sizes (in diameter) of 36 +/- 1.5 nm (PDI = 0.17 +/- 0.05) and 42 +/- 1.3 nm (PDI = 0.18 +/- 0.07), respectively. In contrast, olive, palm and jojoba oils produced coarse emulsions with larger oil particles with the sizes of 238 +/- 22, 295 +/- 41 and 312 +/- 63 nm, respectively. Furthermore, at 60:40 of S:O and CrEL:GluO, up to 0.98 mg of p-carotene (approximate to 0.03% of total emulsion weight) can be encapsulated within coconut oil droplets of the 0/W system with an average size below 100 nm. The emulsification process was investigated through Fourier-transform infrared (FTIR) spectroscopy, small-wide angle X-ray (SWAX) and optical polarizing microscopy (OPM) analyses. Possible effects of the surfactant mixture (CrEL-GluO) and different vegetable oils on the emulsion preparation were also discussed. Elsevier 2021-03 Article PeerReviewed Ishak, Khairul Anwar and Fadzil, Muhammad Fakhrurazi Ahmad and Annuar, Mohamad Suffian Mohamad (2021) Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate. LWT-Food Science and Technology, 138. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2020.110568 <https://doi.org/10.1016/j.lwt.2020.110568>. 10.1016/j.lwt.2020.110568 |
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Q Science (General) QH301 Biology T Technology (General) Ishak, Khairul Anwar Fadzil, Muhammad Fakhrurazi Ahmad Annuar, Mohamad Suffian Mohamad Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate |
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A sugar-fatty acid ester, named glucose monooleate (GluO) was synthesized using commercial immobilized lipase B from Candida antarctica. A preparation of oil-in-water (O/W) emulsion using a combination of non-ionic surfactant mixture, i.e., GluO and Cremophor EL (CrEL), and different vegetable oils, i.e., coconut, sunflower, olive, palm and jojoba oils through phase inversion emulsification (PIE) was investigated. A baseline formulation was carried out to obtain an optimal ratio of surfactant-to-oil (S:O) and Cremophor EL-to-Glucose monooleate (CrEL:GluO) with coconut oil as the carrier oil. GluO proves to be an effective co-surfactant when a high amount of oil was incorporated. At 60:40 of S:O and CrEL:GluO, coconut and sunflower oil were emulsified into nanosized oil droplets with the sizes (in diameter) of 36 +/- 1.5 nm (PDI = 0.17 +/- 0.05) and 42 +/- 1.3 nm (PDI = 0.18 +/- 0.07), respectively. In contrast, olive, palm and jojoba oils produced coarse emulsions with larger oil particles with the sizes of 238 +/- 22, 295 +/- 41 and 312 +/- 63 nm, respectively. Furthermore, at 60:40 of S:O and CrEL:GluO, up to 0.98 mg of p-carotene (approximate to 0.03% of total emulsion weight) can be encapsulated within coconut oil droplets of the 0/W system with an average size below 100 nm. The emulsification process was investigated through Fourier-transform infrared (FTIR) spectroscopy, small-wide angle X-ray (SWAX) and optical polarizing microscopy (OPM) analyses. Possible effects of the surfactant mixture (CrEL-GluO) and different vegetable oils on the emulsion preparation were also discussed. |
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Article |
author |
Ishak, Khairul Anwar Fadzil, Muhammad Fakhrurazi Ahmad Annuar, Mohamad Suffian Mohamad |
author_facet |
Ishak, Khairul Anwar Fadzil, Muhammad Fakhrurazi Ahmad Annuar, Mohamad Suffian Mohamad |
author_sort |
Ishak, Khairul Anwar |
title |
Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate |
title_short |
Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate |
title_full |
Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate |
title_fullStr |
Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate |
title_full_unstemmed |
Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate |
title_sort |
phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor el and lipase-synthesized glucose monooleate |
publisher |
Elsevier |
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2021 |
url |
http://eprints.um.edu.my/27193/ |
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1735409511254982656 |