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Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents

Anarjan, Navideh and Tan, Chin Ping (2013) Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents. International Journal of Food Sciences and Nutrition, 64 (6). pp. 744-748. ISSN 0963-7486; ESSN: 1465-3478

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Abstract

The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanoparticles using the emulsification-evaporation technique was investigated in this study. The chemical and molecular structure of polysaccharides had significant effects (p < 0.05) on the physicochemical properties of the prepared astaxanthin nanodispersions. Among all prepared nanodispersions, sample produced and stabilized using gum Arabic showed the smallest average particle size (295 nm) and highest physical stability. The observed considerable degradation of astaxanthin in the resulting nanodispersions during processing (24–70% w/w) and storage at 10 °C for 30 d (86–96% w/w) illustrated the limited chemical stability of polysaccharide-stabilized nanodispersions.

Item Type:Article
Keyword:Astaxanthin nanodispersions; Emulsification-evaporation technique; Polysaccharides
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Informa Healthcare
DOI Number:10.3109/09637486.2013.783001
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3109/09637486.2013.783001
ID Code:30518
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:28 Dec 2014 14:05
Last Modified:17 Sep 2015 15:46

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