The synergistic effect of α‐tocopherol and phloretin‐loaded nanoemulsions on improvement of the stability, antioxidant, and tyrosinase inhibitory potentiality.

The purpose of this study was to prepare and evaluate the formulation of nanoemulsions (NEs) to encapsulate phloretin (PT) to improve its stability, antioxidant, and tyrosinase inhibitory competence. The aim of this study was to improve the stability, antioxidant, and tyrosinase inhibitory effects of PT via NEs. The formulations were prepared using low energy emulsification method for PT‐VE‐NEs, <italic>α</italic>‐tocopherol (Vitamin E) and medium chain triglycerides (MCT) were used as the oil phase, and Tween 60 was used as the emulsifier and PEG‐400 as the co‐emulsifier. The droplet size and zeta potential of oil‐in‐water NEs were evaluated using dynamic light scattering. The PT‐VE‐NEs were also characterized by transmission electron microscopy and Fourier transform infrared spectroscopy. The mean droplet diameter was 14.85 ± 0.14 nm, with a zeta potential of −2.47 ± 0.51 mV. Fourier transform infrared spectroscopy revealed the formation of molecular interactions in the NEs formulations. PT‐VE‐NEs size was maintained the same during the in vitro digestion study. The particle size of PT‐VE‐NE remained stable during in vitro digestion. The addition of VE significantly improved the antioxidant, tyrosinase inhibitory effects, as well as thelion and physical stability of PT‐VE‐NE. The results revealed that NEs is a promising strategy to improve the functionality and stability of PT and VE. PT‐VE‐NEs will be applied for the preservation of fruits. [ABSTRACT FROM AUTHOR]