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Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions


Citation

Anarjan, Navideh and Malmiri, Hoda Jafarizadeh and Ling, Tau Chuan and Tan, Chin Ping (2014) Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions. International Journal of Food Properties, 17 (4). pp. 937-947. ISSN 1094-2912; ESSN: 1532-2386

Abstract / Synopsis

In this work, astaxanthin nanodispersions were prepared using selected three component stabilizer system through a solvent-diffusion technique, with the particle size of 98.3 nm. The stability of produced nanodispersions against pH, salts, and heating were then evaluated. The produced nanodispersions exhibited good physical stability under wide ranges of pH (except around isoelectric point), sodium ion concentrations, and relatively high-temperature treatments (up to 60°C). However, formation of large particles was observed in either presence of calcium ions or higher thermal treatments (more than 60°C).


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1080/10942912.2012.685680
Publisher: Taylor & Francis
Keywords: Astaxanthin; Nanodispersions; Physical stability
Depositing User: Nabilah Mustapa
Date Deposited: 23 May 2015 11:47
Last Modified: 27 Aug 2015 08:15
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2012.685680
URI: http://psasir.upm.edu.my/id/eprint/37375
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