Abstract
To satisfy the urge for green life, the preparation of various microemulsions using green surfactants has become a new research hotspot. To improve the utilization of vitamin E (VE) oil, the O/W microemulsions of VE were successfully prepared by a pseudo-ternary phase diagram method with three green surfactants. All of the microemulsions are transparent and uniform-looking. The average size of spheres is in the range of 30–75 nm. The stability of microemulsions was determined by storage, temperature and centrifugation. They remained stable for up to 4 months. The antioxidant capacity of microemulsions was 2.99 times higher than that of ordinary VE, and they were less susceptible to oxidative inactivation. This work has successfully constructed food-grade microemulsions with high VE content and free of other oil phases by simple stirring using a completely green surfactant and cosurfactant, which is one more step towards the better application of VE products in food, medicine and industrial fields.
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