Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions

被引：47

作者：

Anarjan, Navideh ^{[1
]}

Mirhosseini, Hamed ^{[1
]}

Baharin, Badlishah Sham ^{[1
]}

Tan, Chin Ping ^{[1
]}

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 07期

关键词：

Astaxanthin; Sodium caseinate; Nanodispersions; Emulsification-evaporation; RSM; BETA-CAROTENE NANODISPERSIONS; RESPONSE-SURFACE METHODOLOGY; ORANGE BEVERAGE EMULSION; O/W EMULSIONS; EMULSIFICATION; OIL;

D O I：

10.1016/j.lwt.2011.01.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present study was to investigate the preparation of sodium caseinate-stabilized astaxanthin nanodispersions as potential active ingredients for food formulations in order to optimize processing conditions. Nanodispersions containing astaxanthin were prepared by an emulsification evaporation processing technique. The influence of the processing conditions, namely, the pressure of the high-pressure homogenizer (20-90 MPa), the number of passes through the homogenizer (0-4) and the evaporation temperature (16-66 degrees C) on the physicochemical properties of the prepared astaxanthin nanodispersions were evaluated using a three-factor central composite design. Average particle size, polydispersity index (POI) and astaxanthin loss in the prepared nanodispersions were considered as response variables. The multiple-response optimization predicted that using three passes through the high-pressure homogenizer at 30 MPa for the preparation of the astaxanthin nanoemulsion and then removing the organic phase (solvent) from the system by evaporation at 25 degrees C provided astaxanthin nanodispersions with optimum physicochemical properties. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1658 / 1665

页数：8

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