Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions

被引：8

作者：

Cheong, Jean Ne ^{[1
]}

Mirhosseini, Hamed ^{[1
]}

Tan, Chin Ping ^{[1
]}

机构：

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

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2010年 / 61卷 / 04期

关键词：

Polyoxyethylene sorbitan esters (Tween); sodium caseinate; emulsion properties; functional lipid nanodispersions; BETA-CAROTENE NANODISPERSIONS; O/W EMULSIONS; STABILITY; SIZE;

D O I：

10.3109/09637481003591574

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average droplet size increased significantly (P < 0.05) by increasing the chain length of fatty acids and also by increasing the hydrophile-lipophile balance value. Among the prepared nanodispersions, the nanoemulsion containing Polysorbate 20 showed the smallest average droplet size (202 nm) and narrowest size distribution for tocopherol-tocotrienol nanodispersions, while sodium caseinate-stabilized nanodispersions containing carotenoids had the largest average droplet size (386 nm), thus indicating a greater emulsifying role for Polysorbate 20 compared with sodium caseinate.

引用

页码：417 / 424

页数：8

共 25 条

[1] Properties of palm oil-in-water emulsions stabilized by nonionic emulsifiers [J].