Encapsulation of α-tocopherol acetate of emulsion gels by synergistic stabilization with polysaccharides and modified shea butter

Abstract

Emulsion gels synergistically stabilized by different polysaccharides and modified shea butter were reported in this work. The effects of different oil phase contents and polysaccharide types on particle size and rheological properties of emulsion gels were investigated. Micromorphology of emulsion droplets was analyzed using cryo-SEM and the stabilization mechanism for the possible formation of emulsion gels was also elucidated. Polysaccharide particles have two main roles in the process of forming emulsion gels: one is with modified shea butter as the stabilizer; the other is as the suspending matrix suspending, supporting and immobilizing droplets. The emulsifying property of the complex was determined by the wettability and size of the polysaccharide particles and the level of intermolecular interactions. Emulsion gels exhibited good environmental stability against prolonged storage, heating and freezing. These emulsion gels were used to encapsulate and deliver α-tocopherol acetate. The encapsulation efficiency was higher over 30 days compared with the unencapsulated olive oil control group. This research would be of importance not only for extending the knowledge about emulsion gels by modified natural vegetable oil and polysaccharides but also for the development of novel, eco-friendly and sustainable emulsion gels for food, cosmetic and medicine formulations.