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Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: effects of formulation parameters


Citation

Tan, Tai Boon and Yussof, Nor Shariffa and Abas, Faridah and Mirhosseini, Seyed Hamed and Nehdi, Imededdine Arbi and Tan, Chin Ping (2016) Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: effects of formulation parameters. Journal of Food Engineering, 177. pp. 65-71. ISSN 0260-8774; ESSN: 1873-5770

Abstract

In this study, we compared the effect of formulation parameters on the physicochemical properties of lutein nanodispersions prepared using a low- and high-energy approach, i.e., solvent displacement (SD) and high-pressure valve homogenization (HPH), respectively. The lutein concentration had a significant effect on the particle size (PS) and particle size distribution (PSD) of nanodispersions that were prepared by using both methods. However, Tween 80 concentration and organic-phase-to-aqueous-phase volume ratio (OAR) only had a significant effect on the PS of nanodispersions prepared by SD. Under all the variations in the formulation parameters, the PSs and PSDs of nanodispersions prepared by SD and HPH were not significantly different. At 0.1% lutein concentration, 0.1% Tween 80 concentration and OAR of 1:9, the nanodispersions prepared by using both methods displayed minimum PS and excellent lutein retentions (>90%). This study showed that SD is a suitable alternative to HPH for preparing lutein nanodispersions.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.jfoodeng.2015.12.020
Publisher: Elsevier
Keywords: Nanodispersion; Solvent displacement; High-pressure homogenization; Comparison; Lutein
Depositing User: Nabilah Mustapa
Date Deposited: 18 May 2016 04:36
Last Modified: 17 Apr 2017 02:39
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2015.12.020
URI: http://psasir.upm.edu.my/id/eprint/43279
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