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

    Year: 2017

    Journal: Food Bioprocess Technol., Volume 10, MAY, page 926–939

    Authors: Dammak, Ilyes; do Amaral Sobral, Paulo Jose

    Organizations: Sao Paulo Research Foundation (FAPESP) [CEPID FoRC 13/07914-8]; Postdoctoral fellowship of Ilyes Dammak [15/02879-5]; Brazilian National Council for Scientific and Technological Development (CNPq) for the Research fellowship of Paulo J.A. Sobral.

    Keywords: Rutin; O/W emulsion; Microfluidization; Stability; Creaming

    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 A degrees 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 A degrees 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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