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Preparation and characterisation of water-soluble phytosterol nanodispersions.


Leong, Wai Fun and Lai, Oi Ming and Long, Kamariah and Che Man, Yaakob and Misran, Misni and Tan, Chin Ping (2011) Preparation and characterisation of water-soluble phytosterol nanodispersions. Food Chemistry, 129 (1). pp. 77-83. ISSN 0308-8146


The purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conventional homogenisation vs. high-pressure homogenisation. We demonstrated the feasibility of phytosterol nanodispersions production using an emulsification–evaporation technique. The results showed that hexane was able to produce the smallest particle size at a mean diameter of approximately 50 nm at monomodal distribution. Phytosterol nanodispersions prepared with a higher homogenisation pressure and a higher organic to aqueous phase ratio resulted in significantly larger phytosterol nanoparticles (P < 0.05). Phytosterol loss after high-pressure homogenisation ranged from 3% to 28%, and losses increased with increasing homogenisation pressure. Elimination of the organic phase by evaporation resulted in a phytosterol loss of 0.5–9%.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
DOI Number: https://doi.org/10.1016/j.foodchem.2011.04.027
Publisher: Elsevier
Keywords: Phytosterol; Nanodispersions; Mean particle diameter; Primary homogenisation; High-pressure homogenisation.
Depositing User: Najwani Amir Sariffudin
Date Deposited: 09 Jul 2014 04:46
Last Modified: 02 Oct 2015 03:43
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2011.04.027
URI: http://psasir.upm.edu.my/id/eprint/22295
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