OPTIMIZATION OF THE FORMULATION OF EMULSIONS PREPARED WITH A MIXTURE OF VITAMINS D AND E BY MEANS OF AN EXPERIMENTAL DESIGN SIMPLEX CENTROID AND ANALYSIS OF COLOCALIZATION OF ITS COMPONENTS
Keywords:
emulsion, vitamins D and E, mixture design, colocalization analysis
Abstract
A suitable alternative for satisfying the demand of healthy and targeted compounds such as vitamins, is the preparation and consumption of capsules formed from emulsions The objective of the present work was the preparation of emulsions of vitamins D and E based on a simplex centroid mixture design, using three wall materials: gum arabic (GA) maltodextrin (MD) and modified starch (MS) that represented 20% of total solids, as well as a colocalization analysis to know the distribution of compounds in the micelle. The most stable formulation according to three response variables: particle size (PS), zeta potential (ZP) and Turbiscan stability index (TSI) was obtained. Data were analysed by using an ANOVA test. Results showed that wall materials have a synergic influence on PS and TSI and antagonic for ZP. PS increased with the proportion of GA while ZP and TSI were affected by the charge of the wall materials. Optimum emulsion resulted in a mixture of 3.28% GA, 13.33% MD and 3.37% MS; Predicted and experimental values of the response variables were very similar among them. Also, colocalization analysis showed that once emulsified, the vitamin D was distributed in the centre of the micelle and a minimum part on its surface.
References
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Boyer, F., Fernandez, J., Luque de Castro, M. and Quesada, J. (1999). Enhanced sensitivity by laser-induced fluorescence for the determination of calcitriol and other vitamin D3 metabolites in plasma. Chromatographia 50, 399-406.
Cano-Sarmiento, C., Villagrana, A., Alamilla, L., Hernandez, H., Cornejo, M., T ´ ellez, D., Jiene-Mart ´ ´ınez, C. and Gutierrez, G. (2014). Micromorphometric characteristics of a-tocopherol emulsions obtained by microfluidization. Revista Mexicana de Ingenier´ıa Qu´ımica 13, 201-212.
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Criscuoli, M. L., Nguyen, M., Eliceiri, B. P. (2005). Tumor metastasis but not tumor growth is dependent on Src-mediated vascular permeability. Blood 105, 1508-1514.
Dalgleish, D. (2004). Food Emulsions: Their Structures and Properties. In, Food Emulsions Fourth edition, Revised and Expanded (S. Friberg, K. Larsson and J. Sjoblom, eds). Marcel Dekker, Inc., USA
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Dokic, P., Dokic, L., Dapcevic, T. and Krstonosic, V. (2008). Colloid characteristics and emulsifying properties of OSA Starches. Progress in Colloid and Polymer Science, 48-56.
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Febles, C., Soto, C., Saldana, A. and Garcia, B. (2002). Funciones de la Vitamina E. Actualización. Revista Cubana de Estomatolog´ıa 40, 28-32.
Flores-Mart´ınez, H., Leon-Campos, C., Estarrón-Espinosa, M. and Orozco-Avila, I. (2016). Process optimization for the extraction of antioxidants from Mexican oregano (Lippia graveolens HBK) by the response surface methodology(RSM) approach. Revista Mexicana de Ingenier´ıa Q´ımica 15, 773-785.
Formulaction. (2013). Using the Turbiscan Stability Index (TSI) to determine surfactant efficiency on emulsions stabilisation. Available at: www.formulaction.com. Accessed: April 10, 2015.
Habib, S., Amr, A. and Hamadneh, I. (2012). Nanoencapsulation of alpha-linolenic acid with modified emulsion diffusion method. Journal of the American Oil Chemistry Society, 1-9.
Hak, S., Garaiova, Z., Olsen, L. T., Nilsen, A. M. and de Lange Davies, C. (2015). The effects of oil-in-water nanoemulsion polyethylene glycol surface density on intracellular stability, pharmacokinetics, and biodistribution in tumor bearing mice. Pharmaceutical Research 32, 1475-1485
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Holick, M. (2007). Vitamin D deficiency. New England Journal of Medicine 357, 266-281.
Janaswamy, S. (2014). Encapsulation altered starch digestion: Towatd developing starch-based delivery systems. Carbohydrate Polymers 101, 600-605.
Jayme, M., Dunstan, D. and Gee, M. (1999). Zeta potentials of gum arabic stabilized oil in water emulsions. Food Hydrocolloids, 459-465.
Klinkesorn, U., Sophanodora, P., Chinachoti, P. and McClements, D. (2004). Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Research International 37, 851-859.
Krishnan, S., Kshirsagar, C. and Singhal, R. (2005). The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydrate Polymers, 309-315.
Leal-Calderon, F., Schmitt, V. and Bibette, J. (2007). Emulsion Science Basic Principles. Springer, New York.
Mandal, A., Samanta, A., Bera, A. and Ojha, K. (2010). Characterization of oil-water emulsion and its use in enhanced oil recovery. Industrial and Engineering Chemistry Research 49, 12756-12761.
Manders, E. M. M., Verbeek, F. J. and Aten, J. A. (1993). Measurement of colocalization of objects in dual-colour confocal images. Journal of Microscopy 169, 375-382
Maron, S. and Prutton, C. (1993). Fundamentos de Fisicoqu´ımica. LIMUSA, Mexico.
Matsumura, Y., Satake, C., Egami, M. and Mori, T. (2000). Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions. Bioscience, Biotechnology and Biochemistry 64, 1827-1835.
McClements, D. (1999). Food Emulsions: Principles, Practice and Techniques. CRC PRESS LLC, USA. McClements, D. (2007). Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition 47, 611- 649.
Monroy-Villagrana, A., Cano, C., Alamilla, L., Hernandez, H. and Guti ´ errez, G. (2014). Coupled taguchi-RSM optimization of the conditions to emulsify a-tocopherol in an arabic gum-maltodextrin matrix by microfluidization. Revista Mexicana de Ingenier´ıa Qu´ımica 13, 1-10.
Ostolska, I. and Wisniewska, M. (2014). Application of the zeta potential measurements to explanation of colloidal Cr2O3 stability mechanism in the presence of the ionic polyamino acids. Colloid and Polymer Science 292, 2453-2464.
Panteloglou, A. G., Bell, A. E. and Ma, F., (2010a) Effect of high-hydrostatic pressure and pH on the rheological properties of gum Arabic. Food Chemistry 122, 972-979
Patel, H. H., Head, B. P., Petersen, H. N., Niesman, I. R., Huang, D., Gross, G. J., Insel, P. A. and Roth, D. M. (2006). Protection of adult rat cardiac myocytes from ischemic cell death: role of caveolar microdomains and delta-opioid receptors. American Journal of Physiology and Heart Circ. Physiology 291, H344-350
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Quintanilla-Carvajal, M.X., Meraz-Torres, L.S., Alamilla-Beltran, L., Chanona-P ´ erez, J. J.,Terres-Rojas, E., Hernandez-S ´ anchez, H.,Jimenez-Aparicio, A.R. and Gutiérrez-L ´ opez, G. F. (2011). Morphometric characterization of spray-dried microcapsules before and after a-tocopherol extraction. Revista Mexicana de Ingenier´ıa Qu´ımica 10, 301-312.
Relkin, P., Jin-Mi, J. and Ollivon, M. (2009). Factors affecting vitamin Degradation in oil-inwater nano-emulsions. Journal of Thermal and Analytic Calorimetry 98, 13-18.
Saloko, S., Darmadji, P., Setiaji, B., Pranoto, Y. and Anal, A. (2013). Encapsulation of coconut shell liquid smoke in chitosan-maltodextrin based nanoparticles. International Food Research Journal 20, 1-8.
Salvia-Trujillo, L., Qian, C., Mart´ın-Belloso, O. and McClements, D. (2013). Influence of particle size on lipid digestion and betacarotene bioaccessibility in emulsions and nanoemulsions. Food Chemistry 141, 1472-1480.
Scriven, D. R., Klimek, A., Asghari, P., Bellve, K. and Moore, E. D. 2005. Caveolin-3 is adjacent to a group of extradyadic ryanodine receptors. Biophysical Journal 89, 1893-1901
Shih, F. and Daigle, K. (2003). Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride. Nahrung 47, 64-
67.
Tadros, T., Izquierdo, P., Esquena, J. and Solans, C. (2004). Formation and stability of nanoemulsions. Advances in Colloid and Interface Science 108-109, 303-318.
Tavano, L., Muzzalupo, R., Picci, N. and de Cindio, B. (2014). Co-encapsulation of antioxidants into niosomal carriers: Gastrointestinal release studies for nutraceutical applications. Colloids and Surfaces B: Biointerfaces 114, 82-88. Ting, Y., Jiang, Y., Lan, Y., Xia, C., Lin, Z.,
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Published
2019-11-06
How to Cite
Granillo-Guerrero, V., Villalobos-Espinosa, J., Alamilla-Beltrán, L., Téllez-Medina, D., Hernández-Sánchez, H., Dorantes-Álvarez, L., & Gutiérrez-López, G. (2019). OPTIMIZATION OF THE FORMULATION OF EMULSIONS PREPARED WITH A MIXTURE OF VITAMINS D AND E BY MEANS OF AN EXPERIMENTAL DESIGN SIMPLEX CENTROID AND ANALYSIS OF COLOCALIZATION OF ITS COMPONENTS. Revista Mexicana De Ingeniería Química, 16(3), 861-872. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/967
Section
Food Engineering
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