Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms.
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| Title: | Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms. |
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| Authors: | Tan, Tai Boon1, Yussof, Nor Shariffa1, Abas, Faridah2, Mirhosseini, Hamed1, Nehdi, Imededdine Arbi3, Tan, Chin Ping1 tancp@upm.edu.my |
| Source: | Food Chemistry. Aug2016, Vol. 205, p155-162. 8p. |
| Subjects: | Lutein, Stabilizing agents, Sodium dodecyl sulfate, Sodium caseinate, Chemical stability |
| Abstract: | The stability of lutein nanodispersions was evaluated during storage and when exposed to different environmental conditions. Lutein nanodispersions were prepared using Tween 80, sodium dodecyl sulfate (SDS), sodium caseinate (SC) and SDS-Tween 80 as the emulsifiers. During eight weeks of storage, all samples showed remarkable physical stability. However, only the SC-stabilized nanodispersion showed excellent chemical stability. Under different environmental conditions, the nanodispersions exhibited a varied degree of stability. All nanodispersions showed constant particle sizes at temperatures between 30 and 60 °C. However, at pH 2–8, only the SC-stabilized nanodispersion was physically unstable. The addition of NaCl (300–400 mM) only caused flocculation in nanodispersion stabilized by SDS-Tween 80. All nanodispersions were physically stable when subjected to different centrifugation speeds. Only Tween 80-stabilized nanodispersion was stable against the effect of freeze–thaw cycles (no phase separation observed). In this study, there was no particular emulsifier that was effective against all of the environmental conditions tested. [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.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 113897948 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms. – 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="%22Food+Chemistry%22">Food Chemistry</searchLink>. Aug2016, Vol. 205, p155-162. 8p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Lutein%22">Lutein</searchLink><br /><searchLink fieldCode="DE" term="%22Stabilizing+agents%22">Stabilizing agents</searchLink><br /><searchLink fieldCode="DE" term="%22Sodium+dodecyl+sulfate%22">Sodium dodecyl sulfate</searchLink><br /><searchLink fieldCode="DE" term="%22Sodium+caseinate%22">Sodium caseinate</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+stability%22">Chemical stability</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The stability of lutein nanodispersions was evaluated during storage and when exposed to different environmental conditions. Lutein nanodispersions were prepared using Tween 80, sodium dodecyl sulfate (SDS), sodium caseinate (SC) and SDS-Tween 80 as the emulsifiers. During eight weeks of storage, all samples showed remarkable physical stability. However, only the SC-stabilized nanodispersion showed excellent chemical stability. Under different environmental conditions, the nanodispersions exhibited a varied degree of stability. All nanodispersions showed constant particle sizes at temperatures between 30 and 60 °C. However, at pH 2–8, only the SC-stabilized nanodispersion was physically unstable. The addition of NaCl (300–400 mM) only caused flocculation in nanodispersion stabilized by SDS-Tween 80. All nanodispersions were physically stable when subjected to different centrifugation speeds. Only Tween 80-stabilized nanodispersion was stable against the effect of freeze–thaw cycles (no phase separation observed). In this study, there was no particular emulsifier that was effective against all of the environmental conditions tested. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>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.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2016.03.008 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 155 Subjects: – SubjectFull: Lutein Type: general – SubjectFull: Stabilizing agents Type: general – SubjectFull: Sodium dodecyl sulfate Type: general – SubjectFull: Sodium caseinate Type: general – SubjectFull: Chemical stability Type: general Titles: – TitleFull: Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms. 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: 08 Text: Aug2016 Type: published Y: 2016 Identifiers: – Type: issn-print Value: 03088146 Numbering: – Type: volume Value: 205 Titles: – TitleFull: Food Chemistry Type: main |
| ResultId | 1 |
