Cheong, Jean Ne and Tan, Chin Ping and 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 |
| ID Code: | 7225 |
| Deposited By: | Samsida Samsudin |
| Deposited On: | 10 Jun 2010 16:16 |
| Last Modified: | 10 Jun 2010 16:19 |
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