β-Carotene nanodispersions: preparation, characterization and stability evaluation
The aim of the present study was to investigate the preparation of β-carotene nanodispersions as potential active ingredients for food formulations. Nanodispersions containing β-carotene were obtained by a process based on an emulsification–evaporation technique. The preparation method consisted of...
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| Format: | Article |
| Language: | English |
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Elsevier
2005
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39988/ http://psasir.upm.edu.my/id/eprint/39988/1/%CE%B2-Carotene%20nanodispersions%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf |
| _version_ | 1848849298025873408 |
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| author | Tan, Chin Ping Nakajima, Mitsutoshi |
| author_facet | Tan, Chin Ping Nakajima, Mitsutoshi |
| author_sort | Tan, Chin Ping |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The aim of the present study was to investigate the preparation of β-carotene nanodispersions as potential active ingredients for food formulations. Nanodispersions containing β-carotene were obtained by a process based on an emulsification–evaporation technique. The preparation method consisted of emulsifying an organic solution of β-carotene in an aqueous solution containing emulsifier using two different homogenizers (a conventional homogenizer and a microfluidizer), followed by direct solvent evaporation under reduced pressure. The influence of different homogenizing conditions (pressure and cycle) and two organic/aqueous phase ratios on particle size parameters and content of β-carotene was investigated. In addition, the stability of β-carotene nanodispersions was carried out at a storage temperature of 4 °C. The particle size distribution of β-carotene in nanodispersions was demonstrated with a laser diffraction particle size analyzer and the retention of β-carotene in the prepared nanodispersions was studied by high-pressure liquid chromatography. In general, homogenization pressure and cycle had significant (P < 0.05) effects on various particle size parameters. A volume-weighted mean diameter (D4,3) of β-carotene nanoparticles, ranging from 60 to 140 nm, was observed in this study. |
| first_indexed | 2025-11-15T09:48:10Z |
| format | Article |
| id | upm-39988 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:48:10Z |
| publishDate | 2005 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-399882015-08-26T03:19:19Z http://psasir.upm.edu.my/id/eprint/39988/ β-Carotene nanodispersions: preparation, characterization and stability evaluation Tan, Chin Ping Nakajima, Mitsutoshi The aim of the present study was to investigate the preparation of β-carotene nanodispersions as potential active ingredients for food formulations. Nanodispersions containing β-carotene were obtained by a process based on an emulsification–evaporation technique. The preparation method consisted of emulsifying an organic solution of β-carotene in an aqueous solution containing emulsifier using two different homogenizers (a conventional homogenizer and a microfluidizer), followed by direct solvent evaporation under reduced pressure. The influence of different homogenizing conditions (pressure and cycle) and two organic/aqueous phase ratios on particle size parameters and content of β-carotene was investigated. In addition, the stability of β-carotene nanodispersions was carried out at a storage temperature of 4 °C. The particle size distribution of β-carotene in nanodispersions was demonstrated with a laser diffraction particle size analyzer and the retention of β-carotene in the prepared nanodispersions was studied by high-pressure liquid chromatography. In general, homogenization pressure and cycle had significant (P < 0.05) effects on various particle size parameters. A volume-weighted mean diameter (D4,3) of β-carotene nanoparticles, ranging from 60 to 140 nm, was observed in this study. Elsevier 2005-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39988/1/%CE%B2-Carotene%20nanodispersions%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf Tan, Chin Ping and Nakajima, Mitsutoshi (2005) β-Carotene nanodispersions: preparation, characterization and stability evaluation. Food Chemistry, 92 (4). pp. 661-671. ISSN 0308-8146; ESSN: 1873-7072 10.1016/j.foodchem.2004.08.044 |
| spellingShingle | Tan, Chin Ping Nakajima, Mitsutoshi β-Carotene nanodispersions: preparation, characterization and stability evaluation |
| title | β-Carotene nanodispersions: preparation, characterization and stability evaluation |
| title_full | β-Carotene nanodispersions: preparation, characterization and stability evaluation |
| title_fullStr | β-Carotene nanodispersions: preparation, characterization and stability evaluation |
| title_full_unstemmed | β-Carotene nanodispersions: preparation, characterization and stability evaluation |
| title_short | β-Carotene nanodispersions: preparation, characterization and stability evaluation |
| title_sort | β-carotene nanodispersions: preparation, characterization and stability evaluation |
| url | http://psasir.upm.edu.my/id/eprint/39988/ http://psasir.upm.edu.my/id/eprint/39988/ http://psasir.upm.edu.my/id/eprint/39988/1/%CE%B2-Carotene%20nanodispersions%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf |