Production of conjugated linoleic acid nano emulsion by spontaneous method and enrichment of low-fat pasteurized milk by it

The use of nano-carrier for hydrophobic nutraceutical compounds such as essential fatty acids can have multiple benefits.In this research production and evaluate the optimal nano-emulsion containing CLA and adding it to low-fat pasteurized milk to make a product enriched with CLA have been discussed. Nanoemulsions containing CLA were prepared by low energy spontaneous emulsification method using a nonionic surfactants (tween 80), Surfactant Emulsion Ratio (SER= 15%) and use of CLA as oil phase. The results of various testes such as particle size (smaller than 100 nm), emulsion stability over a period of time storage, turbidity and zeta potential were carried out to determine showed good physicochemical properties of nanoemulsions. TBA test also showed CLA nanoemulsion had lower percent of malon aldehyde so higher stability against oxidasion during 60 days storage. Assessment stability of remaining CLA in pasteurized low fat milk fortified with CLA loaded nanoemulsion during sampling days, showed use of nanoemulsion considerably protected CLA during heat treatment (1.3% CLA) added to low-fat milk. According to the results, the nanoemulsion system can be used to protect the CLA against oxidation and heat to enrich the low-fat products with this compound.