Sunflower oil-based nanoemulsions with co-encapsulated vitamin D3 and ω-3 fatty acids: Physico-chemical stability and bioaccessibility
Year: 2025
Type: article
Abstract: Vitamin D3 and ω-3 fatty acid supplements have potential health benefits. Considering their lipophilic nature and poor aqueous solubility, our goal was to create a stable nanoemulsion system that would co-encapsulate both of these nutrients using edible oil as a carrier, a surfactant mixture that contained 4% each of Tween-85 and isopropanol and by utilizing low energy phase inversion method. The resulting nanoemulsions were uniformly distributed, with a low polydispersity index, and exhibited an average droplet size of ∼ 200 nm. No phase separation was observed when the resulting nanoemulsions were stored at 4 °C and 25 °C for 28 days and at 40 °C for 21 days. The bioaccessibility of vitamin D3 and ω-3 fatty acids from these nanoemulsions were 95% and 60%, respectively during the simulated in vitro digestion. These stable nanoemulsions could thus be used in foods or supportive treatments to help prevent or manage the corresponding nutrient deficiencies.
Source: Figshare
Authors: Inapurapu, Santhi Priya, Bodiga, Sreedhar, Ibrahim, Ahamed, Pullakhandam, Raghu, Kona, Suryam Reddy, Bodiga, Vijaya Lakshmi
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6902307337
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