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Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.


Citation

Cheong, Jean Ne and Mirhosseini, Hamed and Tan, Chin Ping (2010) Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions. International Journal of Food Sciences and Nutrition, 61 (4). pp. 417-424. ISSN 0963-7486

Abstract

The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average droplet size increased significantly (P < 0.05) by increasing the chain length of fatty acids and also by increasing the hydrophile-lipophile balance value. Among the prepared nanodispersions, the nanoemulsion containing Polysorbate 20 showed the smallest average droplet size (202 nm) and narrowest size distribution for tocopherol-tocotrienol nanodispersions, while sodium caseinate-stabilized nanodispersions containing carotenoids had the largest average droplet size (386 nm), thus indicating a greater emulsifying role for Polysorbate 20 compared with sodium caseinate.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3109/09637481003591574
Publisher: Informa Healthcare
Keywords: Polyoxyethylene sorbitan esters (Tween); Sodium caseinate; Emulsion properties; Functional lipid nanodispersions.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 24 Jul 2013 07:02
Last Modified: 03 Nov 2015 01:35
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3109/09637481003591574
URI: http://psasir.upm.edu.my/id/eprint/14293
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