Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate

Phui Yee Tan; Beng Ti Tey; Eng Seng Chan; Oi Ming Lai; Hon Weng Chang; Tai Boon Tan; Yuanfa Liu; Yong Wang; Chin Ping Tan

doi:10.3390/foods10020358

Foods (Feb 2021)

Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate

Phui Yee Tan,
Beng Ti Tey,
Eng Seng Chan,
Oi Ming Lai,
Hon Weng Chang,
Tai Boon Tan,
Yuanfa Liu,
Yong Wang,
Chin Ping Tan

Affiliations

Phui Yee Tan: Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, Kuala Lumpur 53300, Malaysia
Beng Ti Tey: Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor, Malaysia
Eng Seng Chan: Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor, Malaysia
Oi Ming Lai: Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
Hon Weng Chang: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
Tai Boon Tan: Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
Yuanfa Liu: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
Yong Wang: JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Chin Ping Tan: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia

DOI: https://doi.org/10.3390/foods10020358
Journal volume & issue: Vol. 10, no. 2
p. 358

Abstract

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Calcium carbonate (CaCO3) has been utilized as a pH-responsive component in various products. In this present work, palm tocotrienols-rich fraction (TRF) was successfully entrapped in a self-assembled oil-in-water (O/W) emulsion system by using CaCO3 as the stabilizer. The emulsion droplet size, viscosity and tocotrienols entrapment efficiency (EE) were strongly affected by varying the processing (homogenization speed and time) and formulation (CaCO3 and TRF concentrations) parameters. Our findings indicated that the combination of 5000 rpm homogenization speed, 15 min homogenization time, 0.75% CaCO3 concentration and 2% TRF concentration resulted in a high EE of tocotrienols (92.59–99.16%) and small droplet size (18.83 ± 1.36 µm). The resulting emulsion system readily released the entrapped tocotrienols across the pH range tested (pH 1–9); with relatively the highest release observed at pH 3. The current study presents a potential pH-sensitive emulsion system for the entrapment and delivery of palm tocotrienols.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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