Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Wiphada Mitbumrung and Thunnalin Winuprasith
Mahidol University, Thailand
Posters & Accepted Abstracts: J Nutr Food Sci
Micro-Fibrillated Cellulose (MFC) was expanded cellulose prepared by hot alkali pre-treatment and mechanical force. Normally, MFC was extracted from agricultural sources so, this study used mangosteen rind for MFC production because it was a byproduct from the food industry. MFC could be used as a natural emulsifier for encapsulation of fat-soluble vitamin in emulsion system. The aim of this study was to investigate the effect of MFC concentration on emulsion properties and stability. Oil-in-Water (O/W) emulsion; oil phase (0.01% Vitamin D3, 9.99% soybean oil), aqueous phase (MFC, 10 mM phosphate buffer pH 7) was performed by using different MFC concentration (0.3, 0.5, 0.7% w/w) using a 2-stage high pressure homogenizer. Encapsulation efficiency, oil droplet size, color, �¶-potential, microstructure and creaming stability of the emulsion samples were measured. The result found that MFC concentration affected to emulsion properties and stability. The emulsion containing 0.3, 0.5 and 0.7% MFC expressed encapsulation efficiency 87, 93 and 96%, respectively. All emulsions exhibited mean droplet diameter in range 10 to 100 �¼m. The increasing of MFC concentration exhibited larger oil droplet, provided darker color and increased magnitude of �¶-potential. SEM micrograph showed MFC formed physical barrier around oil droplet which provided stability of emulsion droplets against coalescence. However, it was found phase separation at concentration 0.3% MFC but did not cream at concentration 0.5 and 0.7% MFC throughout 90 days.