Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization
The aim of this study was to develop formulations to produce lycopene nanodispersions and to investigate the effects of the homogenization pressure on the physicochemical properties of the lycopene nanodispersion. The samples were prepared by using emulsification-evaporation technique. The best form...
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| Format: | Article |
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Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62868/ |
| _version_ | 1848854681257771008 |
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| author | Yusoff, Nor Shariffa Tan, Tai Boon Utra, Uthumporn Abas, Faridah Mirhosseini, Hamed Nehdi, Imededdine Arbi Wang, Yonghua Tan, Chin Ping |
| author_facet | Yusoff, Nor Shariffa Tan, Tai Boon Utra, Uthumporn Abas, Faridah Mirhosseini, Hamed Nehdi, Imededdine Arbi Wang, Yonghua Tan, Chin Ping |
| author_sort | Yusoff, Nor Shariffa |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The aim of this study was to develop formulations to produce lycopene nanodispersions and to investigate the effects of the homogenization pressure on the physicochemical properties of the lycopene nanodispersion. The samples were prepared by using emulsification-evaporation technique. The best formulation was achieved by dispersing an organic phase (0.3% w/v lycopene dissolved in dichloromethane) in an aqueous phase (0.3% w/v Tween 20 dissolved in deionized water) at a ratio of 1:9 by using homogenization process. The increased level of homogenization pressure to 500 bar reduced the particle size and lycopene concentration significantly (p < 0.05). Excessive homogenization pressure (700–900 bar) resulted in large particle sizes with high dispersibility. The zeta potential and turbidity of the lycopene nanodispersion were significantly influenced by the homogenization pressure. The results from this study provided useful information for producing small-sized lycopene nanodispersions with a narrow PDI and good stability for application in beverage products. |
| first_indexed | 2025-11-15T11:13:44Z |
| format | Article |
| id | upm-62868 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T11:13:44Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-628682022-11-23T01:50:33Z http://psasir.upm.edu.my/id/eprint/62868/ Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization Yusoff, Nor Shariffa Tan, Tai Boon Utra, Uthumporn Abas, Faridah Mirhosseini, Hamed Nehdi, Imededdine Arbi Wang, Yonghua Tan, Chin Ping The aim of this study was to develop formulations to produce lycopene nanodispersions and to investigate the effects of the homogenization pressure on the physicochemical properties of the lycopene nanodispersion. The samples were prepared by using emulsification-evaporation technique. The best formulation was achieved by dispersing an organic phase (0.3% w/v lycopene dissolved in dichloromethane) in an aqueous phase (0.3% w/v Tween 20 dissolved in deionized water) at a ratio of 1:9 by using homogenization process. The increased level of homogenization pressure to 500 bar reduced the particle size and lycopene concentration significantly (p < 0.05). Excessive homogenization pressure (700–900 bar) resulted in large particle sizes with high dispersibility. The zeta potential and turbidity of the lycopene nanodispersion were significantly influenced by the homogenization pressure. The results from this study provided useful information for producing small-sized lycopene nanodispersions with a narrow PDI and good stability for application in beverage products. Elsevier 2017-11 Article PeerReviewed Yusoff, Nor Shariffa and Tan, Tai Boon and Utra, Uthumporn and Abas, Faridah and Mirhosseini, Hamed and Nehdi, Imededdine Arbi and Wang, Yonghua and Tan, Chin Ping (2017) Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization. Food Research International, 101. 165 - 172. ISSN 0963-9969; ESSN: 1873-7145 https://www.sciencedirect.com/science/article/pii/S0963996917305628 10.1016/j.foodres.2017.09.005 |
| spellingShingle | Yusoff, Nor Shariffa Tan, Tai Boon Utra, Uthumporn Abas, Faridah Mirhosseini, Hamed Nehdi, Imededdine Arbi Wang, Yonghua Tan, Chin Ping Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization |
| title | Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization |
| title_full | Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization |
| title_fullStr | Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization |
| title_full_unstemmed | Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization |
| title_short | Producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization |
| title_sort | producing a lycopene nanodispersion: formulation development and the effects of high pressure homogenization |
| url | http://psasir.upm.edu.my/id/eprint/62868/ http://psasir.upm.edu.my/id/eprint/62868/ http://psasir.upm.edu.my/id/eprint/62868/ |