Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions.
A top-down approach based on an emulsification–evaporation technique was used to prepare nanodispersions of astaxanthin. Response-surface methodology was employed to investigate the effect of the main processing conditions, namely, the applied pressure (20–90 MPa), number of cycles (0–4) and evapora...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14299/1/Effect%20of%20processing%20conditions%20on%20physicochemical%20properties%20of%20astaxanthin%20nanodispersions.pdf |
| _version_ | 1825945401228787712 |
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| author | Anarjan, Navideh Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping |
| author_facet | Anarjan, Navideh Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping |
| author_sort | Anarjan, Navideh |
| collection | UPM |
| description | A top-down approach based on an emulsification–evaporation technique was used to prepare nanodispersions of astaxanthin. Response-surface methodology was employed to investigate the effect of the main processing conditions, namely, the applied pressure (20–90 MPa), number of cycles (0–4) and evaporation temperature (16–66 °C), on the average particle size, polydispersity index and astaxanthin concentration of the nanodispersions. Second-order polynomial regression models expressing the astaxanthin nanodispersion properties as functions of the main processing variables were significantly (p < 0.05) fitted, with high coefficient-of-determination values (R2 > 0.90). A multiple-optimisation procedure showed that the optimum conditions of pressure, number of cycles of homogenization and evaporation temperature, were 50 MPa, two cycles and 47 °C, respectively. A statistical assessment showed insignificant (p > 0.05) differences between experimental and predicted values, thus verifying the adequacy of the final reduced models fitted for explaining the variation of emulsion properties, as a function of homogenization and evaporation conditions. |
| first_indexed | 2024-03-06T07:30:57Z |
| format | Article |
| id | upm.eprints-14299 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:30:57Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-142992015-10-28T07:59:40Z http://psasir.upm.edu.my/id/eprint/14299/ Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. Anarjan, Navideh Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping A top-down approach based on an emulsification–evaporation technique was used to prepare nanodispersions of astaxanthin. Response-surface methodology was employed to investigate the effect of the main processing conditions, namely, the applied pressure (20–90 MPa), number of cycles (0–4) and evaporation temperature (16–66 °C), on the average particle size, polydispersity index and astaxanthin concentration of the nanodispersions. Second-order polynomial regression models expressing the astaxanthin nanodispersion properties as functions of the main processing variables were significantly (p < 0.05) fitted, with high coefficient-of-determination values (R2 > 0.90). A multiple-optimisation procedure showed that the optimum conditions of pressure, number of cycles of homogenization and evaporation temperature, were 50 MPa, two cycles and 47 °C, respectively. A statistical assessment showed insignificant (p > 0.05) differences between experimental and predicted values, thus verifying the adequacy of the final reduced models fitted for explaining the variation of emulsion properties, as a function of homogenization and evaporation conditions. Elsevier 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14299/1/Effect%20of%20processing%20conditions%20on%20physicochemical%20properties%20of%20astaxanthin%20nanodispersions.pdf Anarjan, Navideh and Mirhosseini, Hamed and Sham Baharin, Badlishah and Tan, Chin Ping (2010) Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. Food Chemistry, 123 (2). pp. 477-483. ISSN 0308-8146 10.1016/j.foodchem.2010.05.036 English |
| spellingShingle | Anarjan, Navideh Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. |
| title | Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. |
| title_full | Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. |
| title_fullStr | Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. |
| title_full_unstemmed | Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. |
| title_short | Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. |
| title_sort | effect of processing conditions on physicochemical properties of astaxanthin nanodispersions |
| url | http://psasir.upm.edu.my/id/eprint/14299/1/Effect%20of%20processing%20conditions%20on%20physicochemical%20properties%20of%20astaxanthin%20nanodispersions.pdf |
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