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

Autor(es)

Dammak, Ilyes ; do Amaral Sobral, Paulo Jose

• Tipo de documento: Artigo Científico
• Fonte: Food and Bioprocess Technology; v. 10, n. 5, p. 926-939, MAY 2017.
• Citações Web of Science: 8

Resumo

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)

• Processo FAPESP: 15/02879-5 - Development of nanocomposites with active principles added as nanoemulsion
• Beneficiário: Ilyes Dammak
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs