Effect of environmental stresses on physicochemical properties of ALA oil-in-water nanoemulsion system prepared by emulsion phase inversion
•Alpha-linolenic acid nanoemulsions were prepared with low energy method.•The nanoemulsions showed small mean particle diameter and smooth surface.•Ionic strength, pH and light did not affect particle size and retention rate.•Transition metals would decrease stability of alpha-linolenic acid nanoemu...
Saved in:
Published in | Food chemistry Vol. 343; p. 128475 |
---|---|
Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
01.05.2021
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | •Alpha-linolenic acid nanoemulsions were prepared with low energy method.•The nanoemulsions showed small mean particle diameter and smooth surface.•Ionic strength, pH and light did not affect particle size and retention rate.•Transition metals would decrease stability of alpha-linolenic acid nanoemulsions.
To solve the stability and oxidation issues of alpha-linolenic acid (ALA), this study focused on developing ALA nanoemulsion system (ALA-NE, oil-in-water) and evaluating the effect of environmental conditions on physical stability and the effect of antioxidants on oxidative stability. The physicochemical properties of nanoemulsions were measured at different conditions, including particle diameter, zeta potential, retention rate and peroxidation value (POV). The particle diameter increased significantly and the retention rate decreased after 25 days storage under the conditions of high temperature and metal ions. However, the influence of ionic strength, pH and light was insignificant. As an antioxidant, Vitamin E was more effective at retarding lipid oxidation of nanoemulsions than that of vitamin C. These results provided reference information in preparing effective and stable ALA-NE systems and enlarging the application fields. |
---|---|
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2020.128475 |