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Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions

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Abstract

In this work, formulation and characterization of oil-in-water (O/W) emulsions loaded with rutin were successfully overhead. We investigated the effect of homogenization pressure on the mean droplet size, droplet size distribution, physical stability, and rutin retention of these emulsions. O/W emulsions with a mean droplet size (d 3,2) of about 150 nm and a span of nearly the unit were formulated by microfluidization at the homogenization pressure 20–150 MPa. The O/W emulsion droplets loaded with rutin were physically stable in terms of variations of d 3,2 and span during 30 days of storage in the dark condition at 4 and 25 °C. The creaming velocity was characterized using centrifugal method showing a relative good shelf life. HPLC analysis demonstrated that 71–85% of initial rutin was retained in the fresh O/W emulsions and declined to 22–35% (w/w) for 30-day storage at 25 °C. Antioxidant activity assays confirmed that rutin-loaded emulsion participated in the antioxidant activity after encapsulation similarly to pure rutin. These results indicate that O/W emulsion systems can function as potential delivery systems to enhance bioavailability to encapsulate liposoluble antioxidant rutin for potential applications in the food industry.

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Acknowledgments

The authors acknowledge the financial support from the São Paulo Research Foundation (FAPESP) for the financial support (CEPID FoRC 13/07914-8) and for the Postdoctoral fellowship of Ilyes Dammak (15/02879-5) and to Brazilian National Council for Scientific and Technological Development (CNPq) for the Research fellowship of Paulo J.A. Sobral.

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Authors and Affiliations

  1. Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, Pirassununga, São Paulo, 13635-900, Brazil

    Ilyes Dammak & Paulo José do Amaral Sobral

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  1. Ilyes Dammak
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  2. Paulo José do Amaral Sobral
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Correspondence to Ilyes Dammak.

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Chemical compounds studied in this article:

Rutin (PubChem CID 5280805), Tween 80 (PubChem CID 5281955), Span 80 (PubChem CID 9920342)

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Dammak, I., do Amaral Sobral, P.J. Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions. Food Bioprocess Technol 10, 926–939 (2017). https://doi.org/10.1007/s11947-017-1876-5

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  • DOI: https://doi.org/10.1007/s11947-017-1876-5

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