The aim of this work was preparation and characterization of o/w nano and microemulsions containing Crodamol PC® as the oil phase. An influence of surfactants system applied in formulations on the properties of the obtained emulsions has been studied. The emulsions were prepared by phase inversion composition method. The measurement of the internal phase droplet size and the study of rheological properties were done. The obtained results showed that the prepared transparent emulsion systems are nano and microemulsion formulation. Moreover, it was concluded that the microemulsions stability and the size of the internal phase droplets depended on the type and the concentration of emulsifier and on the ratio of water phase to oil. Rheological studies have confirmed that the obtained microemulsions showed pseudoplastic behaviour.
Design of novel foodstuffs rich in natural bioactive substances is one of the main research field in the food industry. There are many clinical reports on beneficial effects of either docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA) on health. In general n-3 polyunsaturated fatty acids (n-3 PUFAs) are significant structural components of cell membranes. Since DHA and EPA represent exogenous fatty acids, their level in the human body depends on the dietary intake. Therefore there is a need to enrich food by bioactive compounds. It has been shown that the application of polyunsaturated fatty acids such as α-linolenic acid in traditional foodstuffs permits to obtain a kind of functional food that can be used to improve both health and skin condition. However low stability of natural bioactive components limits their application in food, especially on an industrial scale. Due to this fact efforts are made to prepare new functional food formula containing n-3 PUFAs in a stable form. Microencapsulation process is a well known attempt to prevent their oxidation. Preparation of food-grade microemulsions containing polyunsaturated fatty acids to improve the stability and to ensure pleasant sensory properties of food is discussed in the present study.
The recombination of thiocyanate anion radicals, (SCN)2−, formed pulse radiolytically within the water pools of reverse micelles stabilized with anionic AOT and nonionic Igepal surfactants, was proved as an indicator reaction to study intermicellar exchange. It was found that the exchange process is slower inIgepal than in AOT reverse micelles with the same water to surfactant ratio. The apparent activation enthalpy and entropy of the exchange process were determined in different alkanes. For the AOT and Igepal reverse micelles the activation parameters increase with the droplet size, but for the AOT systems they do not significantly change with the increase of droplet concentration. For non-percolated systems the activation parameters for Igepal reverse micelles approach those for AOT reverse micelles. This result supports existing suggestions that the mechanism of intermicellar exchange does not differ in principle between reverse micelles stabilized with ionic and nonionic surfactants.
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