Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization
Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present study, polyoxyethylene sorbitan monolaurate (Tween 20, TW-20), decaglycerol monolaurate (DML), octenyl s...
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doaj-92eb2b37d90946478be6eac90643bca72020-11-25T02:37:05ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062009-01-01473336342Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure HomogenizationLike Mao0Duoxia Xu1Jia Yang2Fang Yuan3Jian Zhao4Yanxiang Gao5College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR ChinaSchool of Chemical Sciences and Engineering, The University of New South Wales, Sydney, NSW 2052, AustraliaCollege of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR ChinaOil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present study, polyoxyethylene sorbitan monolaurate (Tween 20, TW-20), decaglycerol monolaurate (DML), octenyl succinate starch (OSS), whey protein isolate (WPI), and finally a blend of TW-20 and WPI (1 % by mass) have been tested for the preparation of β-carotene nanoemulsions. Interfacial tension, droplet size, zeta potential, microstructures observed by atomic force microscopy (AFM), stability of the emulsion and β-carotene have been compared. Results show that nanoemulsions stabilized with TW-20 and DML had smaller droplet size, but relatively poorer stability, compared with the ones stabilized with OSS and WPI (p<0.05). WPI was able to protect β-carotene effectively from degradation, whereas OSS was not when emulsions were stored at 55 °C for 12 days. When a blend of TW-20 and WPI was used, the stability of nanoemulsions was significantly improved (p<0.05). However, no significant effect of the mixed emulsifiers was found on the stability of β-carotene in the emulsions (p>0.05).http://hrcak.srce.hr/file/62496nanoemulsionemulsifiersβ-carotenedroplet sizeemulsion stability |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Like Mao Duoxia Xu Jia Yang Fang Yuan Jian Zhao Yanxiang Gao |
spellingShingle |
Like Mao Duoxia Xu Jia Yang Fang Yuan Jian Zhao Yanxiang Gao Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization Food Technology and Biotechnology nanoemulsion emulsifiers β-carotene droplet size emulsion stability |
author_facet |
Like Mao Duoxia Xu Jia Yang Fang Yuan Jian Zhao Yanxiang Gao |
author_sort |
Like Mao |
title |
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization |
title_short |
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization |
title_full |
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization |
title_fullStr |
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization |
title_full_unstemmed |
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization |
title_sort |
effects of small and large molecule emulsifiers on the characteristics of β-carotene nanoemulsions prepared by high pressure homogenization |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2009-01-01 |
description |
Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present study, polyoxyethylene sorbitan monolaurate (Tween 20, TW-20), decaglycerol monolaurate (DML), octenyl succinate starch (OSS), whey protein isolate (WPI), and finally a blend of TW-20 and WPI (1 % by mass) have been tested for the preparation of β-carotene nanoemulsions. Interfacial tension, droplet size, zeta potential, microstructures observed by atomic force microscopy (AFM), stability of the emulsion and β-carotene have been compared. Results show that nanoemulsions stabilized with TW-20 and DML had smaller droplet size, but relatively poorer stability, compared with the ones stabilized with OSS and WPI (p<0.05). WPI was able to protect β-carotene effectively from degradation, whereas OSS was not when emulsions were stored at 55 °C for 12 days. When a blend of TW-20 and WPI was used, the stability of nanoemulsions was significantly improved (p<0.05). However, no significant effect of the mixed emulsifiers was found on the stability of β-carotene in the emulsions (p>0.05). |
topic |
nanoemulsion emulsifiers β-carotene droplet size emulsion stability |
url |
http://hrcak.srce.hr/file/62496 |
work_keys_str_mv |
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