WITHDRAWN: Preparation of fucoxanthin nanoemulsion stabilized by natural emulsifiers: fucoidan, sodium caseinate and gum Arabic

Abstract

<h2>Abstract</h2> This study was proposed to investigate the possibility of O/W nanoemulsion stabilization via natural emulsifiers as a delivery system for fucoxanthin. Nanoemulsions were prepared using ultrasonic treatment (150 W, amplitude 80%, 10 min) with different levels (0.5%, 1% and 2% wt) of fucoidan, gum Arabic, and sodium caseinate as natural emulsifires and compared with tween 80. Then the creaming index, stability, encapsulation efficacy, Fourier-transform infrared (FT-IR) spectroscopy, and <i>in vitro</i> release were evaluated. The best stability and lowest creaming index were observed at 2% wt of emulsifiers. Nanoemulsions with droplet sizes (113.27- 127.50 nm) and zeta potentials (-32.27 to -58.87 mV) were prepared. The droplet size of nanoemulsions was reduced by increasing the emulsifier concentration and the best nanoemulsion stability after 15 days of storage was in the following order: tween 80> sodium caseinate> fucoidan> gum Arabic. The encapsulation efficacy of nanoemulsions stabilized by sodium caseinate, fucoidan, and gum Arabic were 88.51± 0.11%, 79.32 ± 0.09% and 60.34 ± 0.13%, respectively. The in vitro gastrointestinal fucoxanthin release of nanoemulsion stabilized with tween 80, sodium caseinate, fucoidan, and gum Arabic were 85.14±0.16%, 76.91±0.34%, 71.41±0.14%, and 68.98±0.36%, respectively. The FTIR also confirmed the encapsulation of fucoxanthin.