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- Rebecca Milczarek *(Scopus)*
- Yuzhu Zhang *(PubMed)*

Title:   Author  item
                                            HATEGEKIMANA, JOSEPH - Jiangnan Universityitem
                                            BWENGYE, MIRIMAM - Jiangnan Universityitem
                                            MASAMBA, KINGSLEY - Jiangnan Universityitem
                                            Yokoyama, Wallace

                                                         - *Wally*item
                                            ZHONG, FANG - Jiangnan University
  Submitted to: International Journal of Food Engineering
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 8/19/2014
                                    Publication  Date: 9/6/2014
                                    Citation: Hategekimana, J., Bwengye, M.K., Masamba, K.G., Yokoyama, W.H. 2014. Formation and stability of Vitamin E enriched nanoemulsions stabilized by Octenyl Succinic Anhydride modified starch. International Journal of Food Engineering. 10:633-643.Interpretive Summary: Vitamin E supplementation improves the nutritional value of foods and may also stabilize the fat system against oxidation.  Starch was modified with fatty acids to improve its vitamin E adsorbing capacity and emulsifying properties.  The properties were comparable to a synthetic emulsifying agent.
                                Technical Abstract: 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® (MS), a starch modified with octenyl succinic anhydride. Influences of interfacial tension, VE viscosity, molecular weight distribu-tion, 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°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.


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