Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch

Vitamin E (VE) is highly susceptible to autoxidation; therefore, it requires systems to encapsulate and protect it from autoxidation. In this study, we developed VE delivery systems, which were stabilized by Capsul (R) (MS), a starch modified with octenyl succinic anhydride. Influences of interfacial tension, VE viscosity, molecular weight distribution, and surfactant type (MS versus Tween 80) on stability and droplet size obtained by high-pressure homogenization were investigated. Both surfactants reduced interfacial tension and small droplet diameters (< 350 nm) were produced at high VE content (80% oil phase, w/w) and low emulsifier (2.5%, w/w), which was attributed to their molecular distribution and interfacial characteristics and the magnitude of disruptive forces generated within homogenizer. MS nanoemulsions were stable to droplet coalescence at high temperature-short time exposure (30, 55, 80 degrees C; 30 min). Results indicated that MS can be used successfully to stabilize VE nanoemulsions at ambient temperatures. Such nanoemulsions may be incorporated in many food products.