Keyword Search:


Bookmark and Share

Influence of astaxanthin, emulsifier and organic phase concentration on physicochemical properties of astaxanthin nanodispersions.

Anarjan, Navideh and Nehdi, Imededdine Arbi and Tan, Chin Ping (2013) Influence of astaxanthin, emulsifier and organic phase concentration on physicochemical properties of astaxanthin nanodispersions. Chemistry Central Journal, 7 . art. no. 127. pp. 1-11. ISSN 1752-153X

[img] PDF (Abstract)
182Kb

Official URL: http://journal.chemistrycentral.com/content/7/July...

Abstract

Background; The emulsification-evaporation method was used to prepare astaxanthin nanodispersions using a three-component emulsifier system composed of Tween 20, sodium caseinate and gum Arabic. Using Response-surface methodology (RSM), we studied the main and interaction effects of the major emulsion components, namely, astaxanthin concentration (0.02–0.38 wt %, x1), emulsifier concentration (0.2–3.8 wt %, x2) and organic phase (dichloromethane) concentration (2–38 wt %, x3) on nanodispersion characteristics. The physicochemical properties considered as response variables were: average particle size (Y1), PDI (Y2) and astaxanthin loss (Y3). Results; The results indicated that the response-surface models were significantly (p < 0.05) fitted for all studied response variables. The fitted polynomial regression models for the prediction of variations in the response variables showed high coefficients of determination (R2 > 0.930) for all responses. The overall optimum region resulted in a desirable astaxanthin nanodispersions obtained with the concentrations of 0.08 wt % astaxanthin, 2.5 wt % emulsifier and 11.5 wt % organic phase. Conclusion; No significant differences were found between the experimental and predicted values, thus certifying the adequacy of the Response-surface models developed for describing the changes in physicochemical properties as a function of main emulsion component concentrations.

Item Type:Article
Keyword:Astaxanthin; Emulsification-evaporation; Nanodispersion; Emulsion component.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Chemistry Central
DOI Number:10.1186/1752-153X-7-127
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1186/1752-153X-7-127
ID Code:30466
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:22 Aug 2014 16:39
Last Modified:14 Sep 2015 15:31

Repository Staff Only: Edit item detail