Preparation and characterisation of water-soluble phytosterol nanodispersions.
The purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conv...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
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Elsevier
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22295/ http://psasir.upm.edu.my/id/eprint/22295/1/Preparation%20and%20characterisation%20of%20water.pdf |
| _version_ | 1848844447425495040 |
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| author | Leong, Wai Fun Lai, Oi Ming Long, Kamariah Che Man, Yaakob Misran, Misni Tan, Chin Ping |
| author_facet | Leong, Wai Fun Lai, Oi Ming Long, Kamariah Che Man, Yaakob Misran, Misni Tan, Chin Ping |
| author_sort | Leong, Wai Fun |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conventional homogenisation vs. high-pressure homogenisation. We demonstrated the feasibility of phytosterol nanodispersions production using an emulsification–evaporation technique. The results showed that hexane was able to produce the smallest particle size at a mean diameter of approximately 50 nm at monomodal distribution. Phytosterol nanodispersions prepared with a higher homogenisation pressure and a higher organic to aqueous phase ratio resulted in significantly larger phytosterol nanoparticles (P < 0.05). Phytosterol loss after high-pressure homogenisation ranged from 3% to 28%, and losses increased with increasing homogenisation pressure. Elimination of the organic phase by evaporation resulted in a phytosterol loss of 0.5–9%. |
| first_indexed | 2025-11-15T08:31:04Z |
| format | Article |
| id | upm-22295 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:31:04Z |
| publishDate | 2011 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-222952015-10-02T03:43:57Z http://psasir.upm.edu.my/id/eprint/22295/ Preparation and characterisation of water-soluble phytosterol nanodispersions. Leong, Wai Fun Lai, Oi Ming Long, Kamariah Che Man, Yaakob Misran, Misni Tan, Chin Ping The purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conventional homogenisation vs. high-pressure homogenisation. We demonstrated the feasibility of phytosterol nanodispersions production using an emulsification–evaporation technique. The results showed that hexane was able to produce the smallest particle size at a mean diameter of approximately 50 nm at monomodal distribution. Phytosterol nanodispersions prepared with a higher homogenisation pressure and a higher organic to aqueous phase ratio resulted in significantly larger phytosterol nanoparticles (P < 0.05). Phytosterol loss after high-pressure homogenisation ranged from 3% to 28%, and losses increased with increasing homogenisation pressure. Elimination of the organic phase by evaporation resulted in a phytosterol loss of 0.5–9%. Elsevier 2011-11-01 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22295/1/Preparation%20and%20characterisation%20of%20water.pdf Leong, Wai Fun and Lai, Oi Ming and Long, Kamariah and Che Man, Yaakob and Misran, Misni and Tan, Chin Ping (2011) Preparation and characterisation of water-soluble phytosterol nanodispersions. Food Chemistry, 129 (1). pp. 77-83. ISSN 0308-8146 10.1016/j.foodchem.2011.04.027 English |
| spellingShingle | Leong, Wai Fun Lai, Oi Ming Long, Kamariah Che Man, Yaakob Misran, Misni Tan, Chin Ping Preparation and characterisation of water-soluble phytosterol nanodispersions. |
| title | Preparation and characterisation of water-soluble phytosterol nanodispersions. |
| title_full | Preparation and characterisation of water-soluble phytosterol nanodispersions. |
| title_fullStr | Preparation and characterisation of water-soluble phytosterol nanodispersions. |
| title_full_unstemmed | Preparation and characterisation of water-soluble phytosterol nanodispersions. |
| title_short | Preparation and characterisation of water-soluble phytosterol nanodispersions. |
| title_sort | preparation and characterisation of water-soluble phytosterol nanodispersions. |
| url | http://psasir.upm.edu.my/id/eprint/22295/ http://psasir.upm.edu.my/id/eprint/22295/ http://psasir.upm.edu.my/id/eprint/22295/1/Preparation%20and%20characterisation%20of%20water.pdf |