Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters.
Saved in:
| Title: | Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters. |
|---|---|
| Authors: | Tan, Tai Boon1, Yussof, Nor Shariffa1, Abas, Faridah2, Mirhosseini, Hamed1, Nehdi, Imededdine Arbi3, Tan, Chin Ping1 tancp@upm.edu.my |
| Source: | Journal of Food Engineering. May2016, Vol. 177, p65-71. 7p. |
| Subjects: | Lutein, Dispersion (Chemistry), Solvents, Particle size distribution, Moisture content of food |
| Abstract: | In this study, we compared the effect of formulation parameters on the physicochemical properties of lutein nanodispersions prepared using a low- and high-energy approach, i.e., solvent displacement (SD) and high-pressure valve homogenization (HPH), respectively. The lutein concentration had a significant effect on the particle size (PS) and particle size distribution (PSD) of nanodispersions that were prepared by using both methods. However, Tween 80 concentration and organic-phase-to-aqueous-phase volume ratio (OAR) only had a significant effect on the PS of nanodispersions prepared by SD. Under all the variations in the formulation parameters, the PSs and PSDs of nanodispersions prepared by SD and HPH were not significantly different. At 0.1% lutein concentration, 0.1% Tween 80 concentration and OAR of 1:9, the nanodispersions prepared by using both methods displayed minimum PS and excellent lutein retentions (>90%). This study showed that SD is a suitable alternative to HPH for preparing lutein nanodispersions. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Engineering 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.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 112849914 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Tan%2C+Tai+Boon%22">Tan, Tai Boon</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Yussof%2C+Nor+Shariffa%22">Yussof, Nor Shariffa</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Abas%2C+Faridah%22">Abas, Faridah</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Mirhosseini%2C+Hamed%22">Mirhosseini, Hamed</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Nehdi%2C+Imededdine+Arbi%22">Nehdi, Imededdine Arbi</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Tan%2C+Chin+Ping%22">Tan, Chin Ping</searchLink><relatesTo>1</relatesTo><i> tancp@upm.edu.my</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Engineering%22">Journal of Food Engineering</searchLink>. May2016, Vol. 177, p65-71. 7p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Lutein%22">Lutein</searchLink><br /><searchLink fieldCode="DE" term="%22Dispersion+%28Chemistry%29%22">Dispersion (Chemistry)</searchLink><br /><searchLink fieldCode="DE" term="%22Solvents%22">Solvents</searchLink><br /><searchLink fieldCode="DE" term="%22Particle+size+distribution%22">Particle size distribution</searchLink><br /><searchLink fieldCode="DE" term="%22Moisture+content+of+food%22">Moisture content of food</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: In this study, we compared the effect of formulation parameters on the physicochemical properties of lutein nanodispersions prepared using a low- and high-energy approach, i.e., solvent displacement (SD) and high-pressure valve homogenization (HPH), respectively. The lutein concentration had a significant effect on the particle size (PS) and particle size distribution (PSD) of nanodispersions that were prepared by using both methods. However, Tween 80 concentration and organic-phase-to-aqueous-phase volume ratio (OAR) only had a significant effect on the PS of nanodispersions prepared by SD. Under all the variations in the formulation parameters, the PSs and PSDs of nanodispersions prepared by SD and HPH were not significantly different. At 0.1% lutein concentration, 0.1% Tween 80 concentration and OAR of 1:9, the nanodispersions prepared by using both methods displayed minimum PS and excellent lutein retentions (>90%). This study showed that SD is a suitable alternative to HPH for preparing lutein nanodispersions. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Engineering 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.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=112849914 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.jfoodeng.2015.12.020 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 65 Subjects: – SubjectFull: Lutein Type: general – SubjectFull: Dispersion (Chemistry) Type: general – SubjectFull: Solvents Type: general – SubjectFull: Particle size distribution Type: general – SubjectFull: Moisture content of food Type: general Titles: – TitleFull: Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Tan, Tai Boon – PersonEntity: Name: NameFull: Yussof, Nor Shariffa – PersonEntity: Name: NameFull: Abas, Faridah – PersonEntity: Name: NameFull: Mirhosseini, Hamed – PersonEntity: Name: NameFull: Nehdi, Imededdine Arbi – PersonEntity: Name: NameFull: Tan, Chin Ping IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 05 Text: May2016 Type: published Y: 2016 Identifiers: – Type: issn-print Value: 02608774 Numbering: – Type: volume Value: 177 Titles: – TitleFull: Journal of Food Engineering Type: main |
| ResultId | 1 |
