Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions

Author(s)

Dammak, Ilyes ; do Amaral Sobral, Paulo Jose

• Document type: Journal article
• Source: Food and Bioprocess Technology; v. 10, n. 5, p. 926-939, MAY 2017.
• Web of Science Citations: 8

Abstract

In this work, formulation and characterization of oil-in-water (O/W) emulsions loaded with rutin were successfully overhead. We investigated the effect of homogenization pressure on the mean droplet size, droplet size distribution, physical stability, and rutin retention of these emulsions. O/W emulsions with a mean droplet size (d (3,2)) of about 150 nm and a span of nearly the unit were formulated by microfluidization at the homogenization pressure 20-150 MPa. The O/W emulsion droplets loaded with rutin were physically stable in terms of variations of d (3,2) and span during 30 days of storage in the dark condition at 4 and 25 A degrees C. The creaming velocity was characterized using centrifugal method showing a relative good shelf life. HPLC analysis demonstrated that 71-85% of initial rutin was retained in the fresh O/W emulsions and declined to 22-35% (w/w) for 30-day storage at 25 A degrees C. Antioxidant activity assays confirmed that rutin-loaded emulsion participated in the antioxidant activity after encapsulation similarly to pure rutin. These results indicate that O/W emulsion systems can function as potential delivery systems to enhance bioavailability to encapsulate liposoluble antioxidant rutin for potential applications in the food industry. (AU)

• FAPESP's process: 15/02879-5 - Development of nanocomposites with active principles added as nanoemulsion
• Grantee: Ilyes Dammak
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC