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β-Carotene nanodispersions: preparation, characterization and stability evaluation


Tan, Chin Ping and Nakajima, Mitsutoshi (2005) β-Carotene nanodispersions: preparation, characterization and stability evaluation. Food Chemistry, 92 (4). pp. 661-671. ISSN 0308-8146; ESSN: 1873-7072


The aim of the present study was to investigate the preparation of β-carotene nanodispersions as potential active ingredients for food formulations. Nanodispersions containing β-carotene were obtained by a process based on an emulsification–evaporation technique. The preparation method consisted of emulsifying an organic solution of β-carotene in an aqueous solution containing emulsifier using two different homogenizers (a conventional homogenizer and a microfluidizer), followed by direct solvent evaporation under reduced pressure. The influence of different homogenizing conditions (pressure and cycle) and two organic/aqueous phase ratios on particle size parameters and content of β-carotene was investigated. In addition, the stability of β-carotene nanodispersions was carried out at a storage temperature of 4 °C. The particle size distribution of β-carotene in nanodispersions was demonstrated with a laser diffraction particle size analyzer and the retention of β-carotene in the prepared nanodispersions was studied by high-pressure liquid chromatography. In general, homogenization pressure and cycle had significant (P < 0.05) effects on various particle size parameters. A volume-weighted mean diameter (D4,3) of β-carotene nanoparticles, ranging from 60 to 140 nm, was observed in this study.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2004.08.044
Publisher: Elsevier
Keywords: Emulsification-evaporation; β-carotene; Nanodispersion; High-pressure homogenization; Particle size analysis
Depositing User: Nabilah Mustapa
Date Deposited: 26 Aug 2015 03:19
Last Modified: 26 Aug 2015 03:19
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2004.08.044
URI: http://psasir.upm.edu.my/id/eprint/39988
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