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Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions.


Citation

Anarjan, Navideh and Mirhosseini, Hamed and Sham Baharin, Badlishah and Tan, Chin Ping (2010) Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. Food Chemistry, 123 (2). pp. 477-483. ISSN 0308-8146

Abstract

A top-down approach based on an emulsification–evaporation technique was used to prepare nanodispersions of astaxanthin. Response-surface methodology was employed to investigate the effect of the main processing conditions, namely, the applied pressure (20–90 MPa), number of cycles (0–4) and evaporation temperature (16–66 °C), on the average particle size, polydispersity index and astaxanthin concentration of the nanodispersions. Second-order polynomial regression models expressing the astaxanthin nanodispersion properties as functions of the main processing variables were significantly (p < 0.05) fitted, with high coefficient-of-determination values (R2 > 0.90). A multiple-optimisation procedure showed that the optimum conditions of pressure, number of cycles of homogenization and evaporation temperature, were 50 MPa, two cycles and 47 °C, respectively. A statistical assessment showed insignificant (p > 0.05) differences between experimental and predicted values, thus verifying the adequacy of the final reduced models fitted for explaining the variation of emulsion properties, as a function of homogenization and evaporation conditions.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2010.05.036
Publisher: Elsevier
Keywords: Emulsification–evaporation; Nanodispersion; Astaxanthin; High-pressure homogenizer; Average particle size; Polydispersity index.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 09 Jan 2014 07:32
Last Modified: 28 Oct 2015 07:59
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2010.05.036
URI: http://psasir.upm.edu.my/id/eprint/14299
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