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Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions.

Anarjan, Navideh and Mirhosseini, Hamed and Sham Baharin, Badlishah and Tan, Chin Ping (2011) Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions. LWT - Food Science and Technology, 44 (7). pp. 1658-1665. ISSN 0023-6438

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Abstract

The aim of the present study was to investigate the preparation of sodium caseinate-stabilized astaxanthin nanodispersions as potential active ingredients for food formulations in order to optimize processing conditions. Nanodispersions containing astaxanthin were prepared by an emulsification–evaporation processing technique. The influence of the processing conditions, namely, the pressure of the high-pressure homogenizer (20–90 MPa), the number of passes through the homogenizer (0–4) and the evaporation temperature (16–66 °C) on the physicochemical properties of the prepared astaxanthin nanodispersions were evaluated using a three-factor central composite design. Average particle size, polydispersity index (PDI) and astaxanthin loss in the prepared nanodispersions were considered as response variables. The multiple-response optimization predicted that using three passes through the high-pressure homogenizer at 30 MPa for the preparation of the astaxanthin nanoemulsion and then removing the organic phase (solvent) from the system by evaporation at 25 °C provided astaxanthin nanodispersions with optimum physicochemical properties.

Item Type:Article
Keyword:Astaxanthin; Sodium caseinate; Nanodispersions; Emulsification-evaporation; RSM.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.lwt.2011.01.013
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.lwt.2011.01.013
ID Code:24054
Deposited By: Nur Farahin Ramli
Deposited On:03 Dec 2013 13:04
Last Modified:29 Sep 2015 15:09

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