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Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents


Citation

Anarjan, Navideh and Tan, Chin Ping (2013) Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents. International Journal of Food Sciences and Nutrition, 64 (6). pp. 744-748. ISSN 0963-7486; ESSN: 1465-3478

Abstract / Synopsis

The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanoparticles using the emulsification-evaporation technique was investigated in this study. The chemical and molecular structure of polysaccharides had significant effects (p < 0.05) on the physicochemical properties of the prepared astaxanthin nanodispersions. Among all prepared nanodispersions, sample produced and stabilized using gum Arabic showed the smallest average particle size (295 nm) and highest physical stability. The observed considerable degradation of astaxanthin in the resulting nanodispersions during processing (24–70% w/w) and storage at 10 °C for 30 d (86–96% w/w) illustrated the limited chemical stability of polysaccharide-stabilized nanodispersions.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3109/09637486.2013.783001
Publisher: Informa Healthcare
Keywords: Astaxanthin nanodispersions; Emulsification-evaporation technique; Polysaccharides
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 28 Dec 2014 06:05
Last Modified: 17 Sep 2015 07:46
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3109/09637486.2013.783001
URI: http://psasir.upm.edu.my/id/eprint/30518
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