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Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms.

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Title: Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms.
Authors: Tan, Tai Boon1, Yussof, Nor Shariffa1, Abas, Faridah2, Mirhosseini, Hamed1, Nehdi, Imededdine Arbi3, Tan, Chin Ping1 tancp@upm.edu.my
Source: Food Chemistry. Mar2016, Vol. 194, p416-423. 8p.
Subjects: Lutein, Solvents, Stabilizing agents, Particle size distribution, Dispersion (Chemistry), Sodium dodecyl sulfate
Abstract: A solvent displacement method was used to prepare lutein nanodispersions. The effects of processing parameters (addition method, addition rate, stirring time and stirring speed) and emulsifiers with different stabilizing mechanisms (steric, electrostatic, electrosteric and combined electrostatic–steric) on the particle size and particle size distribution (PSD) of the nanodispersions were investigated. Among the processing parameters, only the addition method and stirring time had significant effects ( p < 0.05) on the particle size and PSD. For steric emulsifiers, Tween 20, 40, 60 and 80 were used to produce nanodispersions successfully with particle sizes below 100 nm. Tween 80 (steric) was then chosen for further comparison against sodium dodecyl sulfate (SDS) (electrostatic), sodium caseinate (electrosteric) and SDS–Tween 80 (combined electrostatic–steric) emulsifiers. At the lowest emulsifier concentration of 0.1%, all the emulsifiers invariably produced stable nanodispersions with small particle sizes (72.88–142.85 nm) and narrow PSDs (polydispersity index < 0.40). [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Tan%2C+Tai+Boon%22&quot;&gt;Tan, Tai Boon&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Yussof%2C+Nor+Shariffa%22&quot;&gt;Yussof, Nor Shariffa&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Abas%2C+Faridah%22&quot;&gt;Abas, Faridah&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Mirhosseini%2C+Hamed%22&quot;&gt;Mirhosseini, Hamed&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Nehdi%2C+Imededdine+Arbi%22&quot;&gt;Nehdi, Imededdine Arbi&lt;/searchLink&gt;&lt;relatesTo&gt;3&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Tan%2C+Chin+Ping%22&quot;&gt;Tan, Chin Ping&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;i&gt; tancp@upm.edu.my&lt;/i&gt;
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Food+Chemistry%22&quot;&gt;Food Chemistry&lt;/searchLink&gt;. Mar2016, Vol. 194, p416-423. 8p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Lutein%22&quot;&gt;Lutein&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Solvents%22&quot;&gt;Solvents&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Stabilizing+agents%22&quot;&gt;Stabilizing agents&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Particle+size+distribution%22&quot;&gt;Particle size distribution&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Dispersion+%28Chemistry%29%22&quot;&gt;Dispersion (Chemistry)&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Sodium+dodecyl+sulfate%22&quot;&gt;Sodium dodecyl sulfate&lt;/searchLink&gt;
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  Data: A solvent displacement method was used to prepare lutein nanodispersions. The effects of processing parameters (addition method, addition rate, stirring time and stirring speed) and emulsifiers with different stabilizing mechanisms (steric, electrostatic, electrosteric and combined electrostatic–steric) on the particle size and particle size distribution (PSD) of the nanodispersions were investigated. Among the processing parameters, only the addition method and stirring time had significant effects ( p &lt; 0.05) on the particle size and PSD. For steric emulsifiers, Tween 20, 40, 60 and 80 were used to produce nanodispersions successfully with particle sizes below 100 nm. Tween 80 (steric) was then chosen for further comparison against sodium dodecyl sulfate (SDS) (electrostatic), sodium caseinate (electrosteric) and SDS–Tween 80 (combined electrostatic–steric) emulsifiers. At the lowest emulsifier concentration of 0.1%, all the emulsifiers invariably produced stable nanodispersions with small particle sizes (72.88–142.85 nm) and narrow PSDs (polydispersity index &lt; 0.40). [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodchem.2015.08.045
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 8
        StartPage: 416
    Subjects:
      – SubjectFull: Lutein
        Type: general
      – SubjectFull: Solvents
        Type: general
      – SubjectFull: Stabilizing agents
        Type: general
      – SubjectFull: Particle size distribution
        Type: general
      – SubjectFull: Dispersion (Chemistry)
        Type: general
      – SubjectFull: Sodium dodecyl sulfate
        Type: general
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      – TitleFull: Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms.
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            NameFull: Tan, Tai Boon
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            NameFull: Yussof, Nor Shariffa
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            NameFull: Mirhosseini, Hamed
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            NameFull: Nehdi, Imededdine Arbi
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            – D: 01
              M: 03
              Text: Mar2016
              Type: published
              Y: 2016
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              Value: 194
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            – TitleFull: Food Chemistry
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