Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology

Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology

Abstract Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation p...

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Bibliographic Details
Main Author: Tahir Mehmood
Format: Article
Language:English
Published: Hindawi-IET 2021-05-01
Series:IET Nanobiotechnology
Subjects:
drops
emulsions
food additives
food preservation
food processing industry
nanofabrication
Online Access:https://doi.org/10.1049/nbt2.12014

Internet

https://doi.org/10.1049/nbt2.12014

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