Characterization of β-carotene nanoemulsions prepared by microfluidization technique

Autor:	Yun-Joong Kwon, Yeon-Ji Jo
Rok vydání:	2013
Předmět:	Active ingredient Materials science Chromatography medicine.medical_treatment Carotene Liquid food Applied Microbiology and Biotechnology Homogenization (chemistry) High pressure homogenization medicine Particle size Droplet size Food Science Biotechnology
Zdroj:	Food Science and Biotechnology. 23:107-113
ISSN:	2092-6456 1226-7708
DOI:	10.1007/s10068-014-0014-7
Popis:	In the present work, β-carotene nanoemulsions, as potential active ingredients for liquid food, were prepared using high pressure homogenization. The influence of different homogenizing conditions (pressure and number of cycles) and emulsifier type and concentrations on particle size parameters and content of β-carotene was investigated. The droplet size of the emulsions was found to decrease from 416.0 to 97.2 nm with increasing microfluidization pressure, number of cycles, and emulsifier concentration. The optimum conditions for preparing β-carotene nanoemulsions were determined to be homogenization pressure of 120 MPa and 3 cycles. The storage study showed that the nanoemulsions were physically stable for about 5 weeks at room temperature (25°C). β-Carotene degradation was considerably slower in WPI-stabilized nanoemulsions than in Tween 20-stabilized ones, which was attributed to the increased surface area. These results have important consequences for the design and utilization of food-grade nanoemulsions.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6ebe976b360c9c66d1ec18dfae3f8321 https://doi.org/10.1007/s10068-014-0014-7 Zobrazit plný text záznamu Full text from SpringerLink