Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using...

The objective of the present study was to prepare canola oil based vitamin E nanoemulsions by using food grade mixed surfactants (Tween:80 and lecithin; 3:1) to replace some concentration of nonionic surfactants (Tween 80) with natural surfactant (soya lecithin) and to optimize their preparation conditions. RBD (Refined, Bleached and Deodorized) canola oil and vitamin E acetate were used in water/vitamin E/oil/surfactant system due to their nutritional benefits and oxidative stability, respectively. Response surface methodology (RSM) was used to optimize the preparation conditions. The effects of homogenization pressure (75-155MPa), oil concentrations (4-12% w/w), surfactant concentrations (3-11% w/w) and vitamin E acetate contents (0.4-1.2% w/w) on the particle size and emulsion stability were studied. RSM analysis has shown that the experimental data could be fitted well into second-order polynomial model with the coefficient of determinations of 0.9464 and 0.9278 for particle size and emulsion stability, respectively. The optimum values of independent variables were 135MPa homogenization pressure, 6.18% oil contents, 6.39% surfactant concentration and 1% vitamin E acetate concentration. The optimized response values for particle size and emulsion stability were 150.10nm and 0.338, respectively. Whereas, the experimental values for particle size and nanoemulsion stability were 156.13±2.3nm and 0.328±0.015, respectively.