| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563685 | LWT - Food Science and Technology | 2016 | 6 Pages |
•Dispersing alpha-tocopherol (1.4 g) in aqueous media (1 L) using maize starch and ultrasonication.•Dispersing around 74% alpha-tocopherol from the optimized reaction condition.•Stable storage stability of the dispersion for a month without any notable changes in particles size and coalescence.
Alpha-tocopherol (30–120 mg) was dispersed in an aqueous maize starch solution (0–240 mg starch solids in 30 mL) at various temperatures (60–80 °C) for 3 h, followed by cooling to 30 °C for different periods (0–12 h). The dispersion prepared under an optimized condition was subjected to ultrasonic treatment (up to 5 min in ice bath) to enhance the dispersion stability. When an aqueous α-tocopherol (60 mg) dispersion in a starch solution (120 mg in 30 mL) was prepared at 70 °C with cooling for 3 h and ultrasonic treatment for 3 min, a homogenous and opaque dispersion was obtained with 74% (w/w) of the α-tocopherol added was stably dispersed. The ultrasonic treatment decreased hydrodynamic diameter (from 1253 to 416 nm) and zeta-potential (from −6.28 to −22.40 mV) of the dispersed α-tocopherol particles, improving the dispersion stability. During a storage for 28 days at room temperature, the dispersion remained stable without producing any precipitates or aggregates. When the α-tocopherol dispersion in starch solution was subjected to autoclave treatment (121 °C for 20 min), 25% of the α-tocopherol in the dispersion was transformed to immiscible phase and phase-separated.
