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α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation.

Cheong, Jean Ne, Tan, Chin Ping, Che Man, Yaakob and Misran, Misni (2008) α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation. Journal of Food Engineering, 89 (2). pp. 204-209. ISSN 0260-8774

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Official URL: http://dx.doi.org/10.1016/j.jfoodeng.2008.04.018

Abstract

A top down approach based on emulsification–evaporation technique was used to prepare nanodispersion of α-tocopherol. Physicochemical properties of the prepared nanodispersions were investigated under combination of the processing parameters (pressure and cycle) and ratio of aqueous:organic. Storage study was performed for 3 months to evaluate the stability of all the prepared nanodispersions. The results showed that homogenization pressure have significant (P < 0.05) influence on the droplet diameter and size distribution. On the contrary, the processing cycle had not significant (P > 0.05) effect on the droplet diameter and size distribution of the prepared nanodispersion. Droplet diameters in the range of 90–120 nm were obtained for the prepared α-tocopherol nanodispersions. During storage duration, there were no significant (P > 0.05) changes in mean diameters while the concentrations of α-tocopherol were significantly (P < 0.05) reduced for all prepared nanodispersions. In general, it is shown that emulsification–evaporation technique can be used as a suitable technique for the production of α-tocopherol nanodispersions with narrow size distribution.

Item Type:Article
Keyword:α-Tocopherol, Nanodispersion, High-pressure homogenization, Emulsification–evaporation, Physicochemical properties, Storage stability
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.jfoodeng.2008.04.018
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2008.04.018
ID Code:7225
Deposited By: Samsida Samsudin
Deposited On:10 Jun 2010 08:16
Last Modified:10 Jun 2010 08:19

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