Microfluidization as a strategy to improve the stability of vitamin A in emulsion-based delivery systems

This work aims to evaluate the physical stability of oil-in-water emulsions containing encapsulated vitamin A, developed using high-pressure microfluidization technology. A full factorial design was employed to formulate emulsions containing 1.5% (w/w) vitamin A and wall materials comprising malto dextrin and whey protein isolate in a 1:2 ratio. Microfluidization pressure (50, 100, and 150 MPa) and number of processing cycles (1, 2, and 3) were employed as independent variables, while particle size and zeta potential served as the primary response variables. Particle size was evaluated through dynamic light scattering techniques, and sample color was characterized using non-destructive colorimetry. The findings revealed that emulsions treated at 120 MPa with one processing cycle demonstrated the highest physical stability, characterized by minimal mean particle size and in range absolute zeta potential. In contrast, applying pressures above 130 MPa led to reduced stability, potentially attributed to over-processing effects.

The online version contains supplementary material available at 10.1007/s10068-026-02154-4.