Nanoemulsions as an effective medium for encapsulation and stabilization of cholesterol/-cyclodextrin inclusion complex

作者：Kaur Khushwinder

来源：Journal of the Science of Food and Agriculture, 2015, 95(13): 2718-2728.

DOI：10.1002/jsfa.7012

• nanoemulsions
• cholesterol
• -cyclodextrin
• functional foods
• solubility

BACKGROUNDInclusion complex formation between -cyclodextrin (-CD) and suitable guest molecules such as cholesterol (Ch) has regularly been exploited to design self-assembled structures. In the present study an effective nanoemulsion medium (lecithin/Tween 80/ethyl oleate/water) was selected for solubilizing and stabilizing Ch and Ch/-CD inclusion complex. Phase solubility, spectroscopic, thermodynamic, Z-average diameter and morphological analyses were conducted.
RESULTSPhase solubility data analysis demonstrated an increase in Ch solubility at low -CD concentrations (0.01-0.35 mmol L-1). Transmission electron microscopy and Z-average diameter data indicated the spherical nature of the droplets and confirmed the formation of nanoemulsions with an average size of less than 50 nm. The negative value of G obtained during analysis further indicated that the binding was spontaneous in nature.
CONCLUSIONPrimarily, this research demonstrates the use of nanoemulsions as a medium in food matrices, instead of water, for hosting Ch in -CD.

• 出版日期2015-10