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Stability evaluation of lutein nanodispersions prepared via solvent displacement method: the effect of emulsifiers with different stabilizing mechanisms


Citation

Tan, Tai Boon and Yussof, Nor Shariffa and Abas, Faridah and Mirhosseini, Seyed Hamed and Nehdi, Imededdine Arbi and Tan, Chin Ping (2016) Stability evaluation of lutein nanodispersions prepared via solvent displacement method: the effect of emulsifiers with different stabilizing mechanisms. Food Chemistry, 205. pp. 155-162. ISSN 0308-8146; ESSN: 1873-7072

Abstract

The stability of lutein nanodispersions was evaluated during storage and when exposed to different environmental conditions. Lutein nanodispersions were prepared using Tween 80, sodium dodecyl sulfate (SDS), sodium caseinate (SC) and SDS-Tween 80 as the emulsifiers. During eight weeks of storage, all samples showed remarkable physical stability. However, only the SC-stabilized nanodispersion showed excellent chemical stability. Under different environmental conditions, the nanodispersions exhibited a varied degree of stability. All nanodispersions showed constant particle sizes at temperatures between 30 and 60 °C. However, at pH 2–8, only the SC-stabilized nanodispersion was physically unstable. The addition of NaCl (300–400 mM) only caused flocculation in nanodispersion stabilized by SDS-Tween 80. All nanodispersions were physically stable when subjected to different centrifugation speeds. Only Tween 80-stabilized nanodispersion was stable against the effect of freeze–thaw cycles (no phase separation observed). In this study, there was no particular emulsifier that was effective against all of the environmental conditions tested.


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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.2016.03.008
Publisher: Elsevier
Keywords: Storage stability; pH; Ionic strength; Centrifugation speed; Heat treatment; Freeze–thaw cycle
Depositing User: Nabilah Mustapa
Date Deposited: 18 May 2016 03:20
Last Modified: 17 Apr 2017 02:40
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2016.03.008
URI: http://psasir.upm.edu.my/id/eprint/43173
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