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Food Science and Technology International
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Note. Shelf life of a saturated vitamin E carrier system for use in the food industry / Nota. Vida útil de un sistema de microencapsulación de vitamina E para alimentos

M.C. Berrocal

Department of Nutrition and Bromatology, Faculty of Pharmacy, Universidad Alcalá de Henares, Crta. Madrid-Barcelona km. 33,600, Alcalá de Henares, Madrid, Spain

A. Abeger

Department of Nutrition and Bromatology, Faculty of Pharmacy, Universidad Alcalá de Henares, Crta. Madrid-Barcelona km. 33,600, Alcalá de Henares, Madrid, Spain

Dimyristoylphosphatidylcholine liposomes containing different concentrations of vitamin E (0, 5, 15 and 25%) were prepared by extrusion through 100 nm pore size filters, and stored at 5 °C in the dark under an oxygen atmosphere. The physico-chemical characteristics chosen as shelf life indicators for this vitamin E-carrier system were vitamin E fluorescence, mean diameter of the system, products of phospholipid oxidation and total products of lipid degradation. Encapsulated vitamins underwent an exponential degradation process (first order kinetics). The complete alteration of the system was confirmed by thin layer chromatography on the 150th day of storage (16% remaining vitamin) al though this did not affect the macroscopic appearance of the suspension. Physical stability was con firmed by the mean diameter which ranged from 85.1 ±5.2 nm to 69.7±5.1 nm without the loss of the monodisperse nature of the liposome suspension.

Key Words: vitamin E • microencapsulation • liposomes • dimyristoylphosphatidylcholine

Food Science and Technology International, Vol. 5, No. 6, 509-513 (1999)
DOI: 10.1177/108201329900500609
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