Effects of surfactants on the formation and stability of capsaicin-loaded nanoemulsions

Ae Jin Choi, Chul Jin Kim, Yong Jin Cho, Jae-Kwan Hwang, Chong Tai Kim

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Food nanoemulsion systems consisting of water and oleoresin capsicum (OC), polyoxythylene sorbitan esters (Tween 20, 40, 60, and 80), propylene glycol (PG), sucrose monostearate (SM), and their corresponding mixtures were formulated to use as food vehicles. Tween 80 produced OC nanoemulsions with stable dispersions as one-phase systems, and the dertermined emulsification efficiencies clearly distinguished the ability of the various surfactants to emulsify OC. The nanoemulsions were prepared by both ultrasonication and self-assembly, and the nanoemulsion areas were determined using phase diagrams by measuring the sizes of the emulsions. One-phase nanoemulsions were presented, with a multiple cloudy region and phase separation that were dependent on the particle size of the emulsion. The OC nanoemulsions prepared by ultrasonication using systems of OC/Tween 80/water, OC/Tween 80/water+PG, and OC/Tween 80/water+SM, resulted in particle sizes ranging from 15 to 100 nm. Finally, the nanoemulsions maintained their initial sizes during storage, ranging from 65 to 92 nm.

Original languageEnglish
Pages (from-to)1161-1172
Number of pages12
JournalFood Science and Biotechnology
Volume18
Issue number5
Publication statusPublished - 2009 Oct 1

Fingerprint

nanoemulsions
oleoresins
capsaicin
Capsicum
Capsaicin
Surface-Active Agents
surfactants
Polysorbates
Propylene Glycol
propylene glycol
Water
Emulsions
Particle Size
emulsions
particle size
water
sucrose
Food
emulsifying
Esters

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Choi, Ae Jin ; Kim, Chul Jin ; Cho, Yong Jin ; Hwang, Jae-Kwan ; Kim, Chong Tai. / Effects of surfactants on the formation and stability of capsaicin-loaded nanoemulsions. In: Food Science and Biotechnology. 2009 ; Vol. 18, No. 5. pp. 1161-1172.
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Effects of surfactants on the formation and stability of capsaicin-loaded nanoemulsions. / Choi, Ae Jin; Kim, Chul Jin; Cho, Yong Jin; Hwang, Jae-Kwan; Kim, Chong Tai.

In: Food Science and Biotechnology, Vol. 18, No. 5, 01.10.2009, p. 1161-1172.

Research output: Contribution to journalArticle

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