Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

Document Type : Research Article-en

Authors

• Mona Nazari
• Mohammad Amin Mehrnia
• Hossein Jooyandeh
• Hassan Barzegar

Food science and technology, Agricultural Sciences and Natural Resources University of Khuzestan, Iran.

https://doi.org/10.22067/ifstrj.v15i3.74309

Abstract

Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed based on surfactant affinity toward continues phase and are thermodynamically stable. Results showed that by increasing vitamin C concentration, droplets size of emulsions increased from 66.7 nm for pure water to 214.3 nm for 3% loaded microemulsions and poly dispersity index increased from 0.15 to 0.501. Visual appearance of microemulsions changed from transparent for pure water containing microemulsions to opaque for 3% vitamin C loaded emulsions. By increasing vitamin C concentration, viscosity decreased from 115.4 to 87.9 mPa.s. This research showed that up to 3% vitamin C containing microemulsions could be prepared without co-surfactants.

Keywords

• Microemulsion
• spontaneous method
• vitamin c load
• dynamic viscosity

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