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Food-grade microemulsions based on nonionic emulsifiers: media to enhance lycopene solubilization

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  • Aviram Spernath
  • Yaghmur, Anan
  • Abraham Aserin
  • Roy E Hoffman
  • Nissim Garti
Water-dilutable food-grade microemulsions consisting of ethoxylated sorbitan esters, and in some cases blended with other emulsifiers, water, (R)-(+)-limonene, ethanol, and propylene glycol, have been prepared. These microemulsions are of growing interest to the food industry as vehicles for delivering and enhancing solubilization of natural food supplements with nutritional and health benefits. Lycopene, an active natural lipophilic antioxidant from tomato, has solubilized in water-in-oil, bicontinuous, and oil-in-water types of microemulsions up to 10 times the oil [(R)-(+)-limonene] dissolution capacity. The effects of aqueous-phase dilution, nature of surfactant (hydrophilic-lypophilic balance), and mixed surfactant on solubilization capacity and solubilization efficiency were studied. Structural aspects studied by self-diffusion NMR were correlated to the solubilization capacity, and transformational structural changes were identified.
OriginalsprogEngelsk
TidsskriftJournal of Agricultural and Food Chemistry
Vol/bind50
Udgave nummer23
Sider (fra-til)6917-22
Antal sider6
ISSN0021-8561
StatusUdgivet - 6 nov. 2002
Eksternt udgivetJa

ID: 46403098