Keyword Search:


Bookmark and Share

Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions

Anarjan, Navideh and Malmiri, Hoda Jafarizadeh and Ling, Tau Chuan and Tan, Chin Ping (2014) Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions. International Journal of Food Properties, 17 (4). pp. 937-947. ISSN 1094-2912; ESSN: 1532-2386

[img] PDF (Abstract)
82Kb

Abstract

In this work, astaxanthin nanodispersions were prepared using selected three component stabilizer system through a solvent-diffusion technique, with the particle size of 98.3 nm. The stability of produced nanodispersions against pH, salts, and heating were then evaluated. The produced nanodispersions exhibited good physical stability under wide ranges of pH (except around isoelectric point), sodium ion concentrations, and relatively high-temperature treatments (up to 60°C). However, formation of large particles was observed in either presence of calcium ions or higher thermal treatments (more than 60°C).

Item Type:Article
Keyword:Astaxanthin; Nanodispersions; Physical stability
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Taylor & Francis
DOI Number:10.1080/10942912.2012.685680
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2012.685680
ID Code:37375
Deposited By: Nabilah Mustapa
Deposited On:23 May 2015 19:47
Last Modified:27 Aug 2015 16:15

Repository Staff Only: Edit item detail

Document Download Statistics

This item has been downloaded for since 23 May 2015 19:47.

View statistics for "Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions"