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Abstract
A novel class of conjugated linoleic acid (CLA)-in-water microemulsion based on Tween80, EL-35, ethanol, and n-octanol was investigated as potential food delivery systems. The influences of pH on the microemulsion region were considered. The microemulsion structural transition was divided into water-in-oil (W/O), bicontionuous, and oil-in-water (O/W) microemulsion by conductivity and viscosity method. The microemulsion size and polydispersity were determined by dynamic light scattering (DLS). The size of O/W microemulsion droplets depends strongly on the contents of surfactants and CLA, and the diameter ranges from 22.1 to 30.7 nm and from 18.3 to 32.8 nm, respectively. All samples keep a remarkable stability in the experiments of 30 days. The stability of CLA in microemulsion and ethanol solution was determined by ultraviolet-visible spectrophotometry, the results revealed that the stability of the CLA in the microemulsion was increased remarkably.
Support of this work by the Natural Science Fund of China (20573048, 20676051) and the Foundation of Shanghai (07DZ19508, 07DZ05019) is gratefully acknowledged.
Notes
a Saa is the mixture of surfactants and cosurfactants in fixed mass ratio.
b R h and PDI are hydrodynamic radius and polydispersity index, respectively.