Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.

摘要: Nanoemulsions have considerable potential for encapsulating and delivering ω-3 fatty acids, but they are typically fabricated from synthetic surfactants. This study shows that fish oil-in-water nanoemulsions can be formed sunflower phospholipids, which advantages food applications because low allergenicity do not come genetically modified organisms. containing small droplets (d<150 nm) could produced using microfluidization, by optimizing phospholipid type concentration, with the smallest being at high phosphatidylcholine levels surfactant-to-oil ratios exceeding unity. The physical stability of was mainly attributed to electrostatic repulsion, droplet aggregation occurring pH values (low charge magnitude) ionic strengths (electrostatic screening). These results suggest phospholipids may a viable natural emulsifier deliver acids into beverage products.