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Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms


Citation

Tan, Tai Boon and Yussof, Nor Shariff and Abas, Faridah and Mirhosseini, Hamed and Nehdi, Imededdine Arbi and Tan, Chin Ping (2016) Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms. Food Chemistry, 194. pp. 416-423. ISSN 0308-8146; ESSN: 1873-7072

Abstract

A solvent displacement method was used to prepare lutein nanodispersions. The effects of processing parameters (addition method, addition rate, stirring time and stirring speed) and emulsifiers with different stabilizing mechanisms (steric, electrostatic, electrosteric and combined electrostatic–steric) on the particle size and particle size distribution (PSD) of the nanodispersions were investigated. Among the processing parameters, only the addition method and stirring time had significant effects (p < 0.05) on the particle size and PSD. For steric emulsifiers, Tween 20, 40, 60 and 80 were used to produce nanodispersions successfully with particle sizes below 100 nm. Tween 80 (steric) was then chosen for further comparison against sodium dodecyl sulfate (SDS) (electrostatic), sodium caseinate (electrosteric) and SDS–Tween 80 (combined electrostatic–steric) emulsifiers. At the lowest emulsifier concentration of 0.1%, all the emulsifiers invariably produced stable nanodispersions with small particle sizes (72.88–142.85 nm) and narrow PSDs (polydispersity index < 0.40).


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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.2015.08.045
Publisher: Elsevier
Keywords: Nanodispersions; Solvent displacement; Steric stabilization; Electrostatic stabilization; Electrosteric stabilization; Particle size; Particle size distribution; Lutein
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 19 May 2016 05:18
Last Modified: 19 May 2016 05:18
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2015.08.045
URI: http://psasir.upm.edu.my/id/eprint/43436
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