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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Main Authors: Ishak, Khairul Anwar, Fadzil, Muhammad Fakhrurazi Ahmad, Annuar, Mohamad Suffian Mohamad
Format: Article
Published: Elsevier 2021
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Online Access:http://eprints.um.edu.my/27193/
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spelling 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
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH301 Biology
T Technology (General)
spellingShingle 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
description 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.
format 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
publishDate 2021
url http://eprints.um.edu.my/27193/
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