Tan Tai Boon, Yussof Nor Shariffa, Abas Faridah, Mirhosseini Hamed, Nehdi Imededdine Arbi, Tan Chin Ping
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Food Chem. 2016 Mar 1;194:416-23. doi: 10.1016/j.foodchem.2015.08.045. Epub 2015 Aug 14.
A solvent displacement method was used to prepare lutein nanodispersions. The effects of processing parameters (addition method, addition rate, stirring time and stirring speed) and emulsifiers with different stabilizing mechanisms (steric, electrostatic, electrosteric and combined electrostatic-steric) on the particle size and particle size distribution (PSD) of the nanodispersions were investigated. Among the processing parameters, only the addition method and stirring time had significant effects (p<0.05) on the particle size and PSD. For steric emulsifiers, Tween 20, 40, 60 and 80 were used to produce nanodispersions successfully with particle sizes below 100nm. Tween 80 (steric) was then chosen for further comparison against sodium dodecyl sulfate (SDS) (electrostatic), sodium caseinate (electrosteric) and SDS-Tween 80 (combined electrostatic-steric) emulsifiers. At the lowest emulsifier concentration of 0.1%, all the emulsifiers invariably produced stable nanodispersions with small particle sizes (72.88-142.85nm) and narrow PSDs (polydispersity index<0.40).
采用溶剂置换法制备叶黄素纳米分散体。研究了工艺参数(添加方式、添加速率、搅拌时间和搅拌速度)以及具有不同稳定机制(空间位阻、静电、电空间位阻和静电 - 空间位阻联合)的乳化剂对纳米分散体粒径和粒径分布(PSD)的影响。在工艺参数中,只有添加方式和搅拌时间对粒径和PSD有显著影响(p<0.05)。对于空间位阻乳化剂,吐温20、40、60和80成功制备出粒径低于100nm的纳米分散体。然后选择吐温80(空间位阻)与十二烷基硫酸钠(SDS)(静电)、酪蛋白酸钠(电空间位阻)和SDS - 吐温80(静电 - 空间位阻联合)乳化剂进行进一步比较。在最低乳化剂浓度0.1%时,所有乳化剂均能制备出稳定的纳米分散体,粒径较小(72.88 - 142.85nm)且PSD较窄(多分散指数<0.40)。