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α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation.


Cheong, Jean Ne and Tan, Chin Ping and Che Man, Yaakob and Misran, Misni (2008) α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation. Journal of Food Engineering, 89 (2). pp. 204-209. ISSN 0260-8774


A top down approach based on emulsification–evaporation technique was used to prepare nanodispersion of α-tocopherol. Physicochemical properties of the prepared nanodispersions were investigated under combination of the processing parameters (pressure and cycle) and ratio of aqueous:organic. Storage study was performed for 3 months to evaluate the stability of all the prepared nanodispersions. The results showed that homogenization pressure have significant (P < 0.05) influence on the droplet diameter and size distribution. On the contrary, the processing cycle had not significant (P > 0.05) effect on the droplet diameter and size distribution of the prepared nanodispersion. Droplet diameters in the range of 90–120 nm were obtained for the prepared α-tocopherol nanodispersions. During storage duration, there were no significant (P > 0.05) changes in mean diameters while the concentrations of α-tocopherol were significantly (P < 0.05) reduced for all prepared nanodispersions. In general, it is shown that emulsification–evaporation technique can be used as a suitable technique for the production of α-tocopherol nanodispersions with narrow size distribution.

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Official URL or Download Paper: http://dx.doi.org/10.1016/j.jfoodeng.2008.04.018

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.jfoodeng.2008.04.018
Publisher: Elsevier
Keywords: α-Tocopherol, Nanodispersion, High-pressure homogenization, Emulsification–evaporation, Physicochemical properties, Storage stability
Depositing User: Samsida Samsudin
Date Deposited: 10 Jun 2010 08:16
Last Modified: 24 Nov 2015 04:20
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2008.04.018
URI: http://psasir.upm.edu.my/id/eprint/7225
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