α-tocopherol nanodispersions : preparation, characterization and stability evaluation.
A top down approach based on emulsification–evaporation technique was used to prepare nanodispersion of α-tocopherol. Physicochemical properties of the prepared nanodispersions were investigated under combination of the processing parameters (pressure and cycle) and ratio of aqueous:organic. Storage...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13322/1/%CE%B1-tocopherol%20nanodispersions%20%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf |
| _version_ | 1796968413463052288 |
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| author | Cheong, Jean Ne Tan, Chin Ping Che Man, Yaakob Misran, Misni |
| author_facet | Cheong, Jean Ne Tan, Chin Ping Che Man, Yaakob Misran, Misni |
| author_sort | Cheong, Jean Ne |
| collection | UPM |
| description | A top down approach based on emulsification–evaporation technique was used to prepare nanodispersion of α-tocopherol. Physicochemical properties of the prepared nanodispersions were investigated under combination of the processing parameters (pressure and cycle) and ratio of aqueous:organic. Storage study was performed for 3 months to evaluate the stability of all the prepared nanodispersions. The results showed that homogenization pressure have significant (P < 0.05) influence on the droplet diameter and size distribution. On the contrary, the processing cycle had not significant (P > 0.05) effect on the droplet diameter and size distribution of the prepared nanodispersion. Droplet diameters in the range of 90–120 nm were obtained for the prepared α-tocopherol nanodispersions. During storage duration, there were no significant (P > 0.05) changes in mean diameters while the concentrations of α-tocopherol were significantly (P < 0.05) reduced for all prepared nanodispersions. In general, it is shown that emulsification–evaporation technique can be used as a suitable technique for the production of α-tocopherol nanodispersions with narrow size distribution. |
| first_indexed | 2024-03-06T07:28:01Z |
| format | Article |
| id | upm.eprints-13322 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:28:01Z |
| publishDate | 2008 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-133222015-11-24T04:26:31Z http://psasir.upm.edu.my/id/eprint/13322/ α-tocopherol nanodispersions : preparation, characterization and stability evaluation. Cheong, Jean Ne Tan, Chin Ping Che Man, Yaakob Misran, Misni A top down approach based on emulsification–evaporation technique was used to prepare nanodispersion of α-tocopherol. Physicochemical properties of the prepared nanodispersions were investigated under combination of the processing parameters (pressure and cycle) and ratio of aqueous:organic. Storage study was performed for 3 months to evaluate the stability of all the prepared nanodispersions. The results showed that homogenization pressure have significant (P < 0.05) influence on the droplet diameter and size distribution. On the contrary, the processing cycle had not significant (P > 0.05) effect on the droplet diameter and size distribution of the prepared nanodispersion. Droplet diameters in the range of 90–120 nm were obtained for the prepared α-tocopherol nanodispersions. During storage duration, there were no significant (P > 0.05) changes in mean diameters while the concentrations of α-tocopherol were significantly (P < 0.05) reduced for all prepared nanodispersions. In general, it is shown that emulsification–evaporation technique can be used as a suitable technique for the production of α-tocopherol nanodispersions with narrow size distribution. Elsevier 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13322/1/%CE%B1-tocopherol%20nanodispersions%20%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf Cheong, Jean Ne and Tan, Chin Ping and Che Man, Yaakob and Misran, Misni (2008) α-tocopherol nanodispersions : preparation, characterization and stability evaluation. Journal of Food Engineering, 89 (2). pp. 204-209. ISSN 0260-8774 10.1016/j.jfoodeng.2008.04.018 |
| spellingShingle | Cheong, Jean Ne Tan, Chin Ping Che Man, Yaakob Misran, Misni α-tocopherol nanodispersions : preparation, characterization and stability evaluation. |
| title | α-tocopherol nanodispersions : preparation, characterization and stability evaluation. |
| title_full | α-tocopherol nanodispersions : preparation, characterization and stability evaluation. |
| title_fullStr | α-tocopherol nanodispersions : preparation, characterization and stability evaluation. |
| title_full_unstemmed | α-tocopherol nanodispersions : preparation, characterization and stability evaluation. |
| title_short | α-tocopherol nanodispersions : preparation, characterization and stability evaluation. |
| title_sort | α tocopherol nanodispersions preparation characterization and stability evaluation |
| url | http://psasir.upm.edu.my/id/eprint/13322/1/%CE%B1-tocopherol%20nanodispersions%20%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf |
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