Producing a lycopene nanodispersion: The effects of emulsifiers

被引：34

作者：

Shariffa, Y. N. ^{[1
]}

Tan, T. B. ^{[1
]}

Abas, F. ^{[2
]}

Mirhosseini, H. ^{[1
]}

Nehdi, I. A. ^{[3
]}

Tan, C. P. ^{[1
]}

机构：

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

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

[3] King Saud Univ, Coll Sci, Dept Chem, Riyadh 11451, Saudi Arabia

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2016年 / 98卷

关键词：

Emulsification-evaporation; Small molecule surfactant; Large molecule emulsifier; High pressure homogenization; Particle size; STABILITY; LECITHIN; FORMULATION;

D O I：

10.1016/j.fbp.2016.01.014

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

In the present work, the effect of the emulsifier type, namely Tureen 80 (T80), lecithin, sodium caseinate and gum arabic, on the physicochemical properties of lycopene nanodispersions was investigated. A lycopene nanodispersion was produced by emulsification-evaporation method. The lycopene nanodispersion exhibited different physicochemical properties with different types of emulsifiers. The smallest particle size and the highest transmittance of lycopene nanodispersion were obtained by using Tween 80 followed by lecithin, sodium caseinate and gum arabic. The lycopene nanodispersion produced from lecithin was the most stable, exhibiting the lowest polydispersity (PDI) value, narrow and monomodal distribution and high zeta potential value. Sodium caseinate retained the highest lycopene concentration among all the emulsifier types. Transmission electron microscopy (TEM) micrographs revealed sphere-shaped lycopene droplets at different sizes depending on the types of emulsifier used. The results from this study provide useful information to produce desirable properties in lycopene nanodispersions for food applications. (C) 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：210 / 216

页数：7

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