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<p>Microstructure formation and stability of oil-in-water (O/W) emulsions are significant for tuning their functional attributes. The study focused on modelling the effect of composition and experimental conditions on the stability of soybean O/W emulsions. The inclusion of soy phospholipids and alpha-tocopherol could restrict the oxidation of soybean oil in the emulsion. The emulsion recipe, stability, and oil retention rates were optimised using an artificial neural network (ANN). The soy phospholipid dispersion in the aqueous media expressed the colloidal size of 440&#xa0;nm, which increased to 880&#xa0;mn on its mediation in the soybean O/W emulsion. On validation, the RSM model gave an error of 4.17%, which was limited to 2.8% with the ANN approach. The control soybean O/W emulsion exhibited the antioxidant activity of 22.32 U/mg with improved to 72.05 U/mg on incorporating alpha-tocopherol. The results demonstrated that the optimisation of soybean O/W emulsion with the inclusion of soy phospholipid surfactant and alpha-tocopherol resulted in enhanced oxidative resistance. Such systems may find practical applications in food and cosmetic domains.</p>

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Alpha-Tocopherol Loading in Soybean Oil/Water Emulsions Stabilized by Soy Phospholipid: A Mathematical Study on Emulsion Stability and Microstructure

  • 期刊论文

  • 发表日期：

    2026年3月12日

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  • Sameer Munir,
  • Akhtar Ali,
  • Zulfiqar Ali Raza

摘要

Microstructure formation and stability of oil-in-water (O/W) emulsions are significant for tuning their functional attributes. The study focused on modelling the effect of composition and experimental conditions on the stability of soybean O/W emulsions. The inclusion of soy phospholipids and alpha-tocopherol could restrict the oxidation of soybean oil in the emulsion. The emulsion recipe, stability, and oil retention rates were optimised using an artificial neural network (ANN). The soy phospholipid dispersion in the aqueous media expressed the colloidal size of 440 nm, which increased to 880 mn on its mediation in the soybean O/W emulsion. On validation, the RSM model gave an error of 4.17%, which was limited to 2.8% with the ANN approach. The control soybean O/W emulsion exhibited the antioxidant activity of 22.32 U/mg with improved to 72.05 U/mg on incorporating alpha-tocopherol. The results demonstrated that the optimisation of soybean O/W emulsion with the inclusion of soy phospholipid surfactant and alpha-tocopherol resulted in enhanced oxidative resistance. Such systems may find practical applications in food and cosmetic domains.