Producing a lycopene nanodispersion: the effects of emulsifiers
In the present work, the effect of the emulsifier type, namely Tween 80 (T80), lecithin, sodium caseinate and gum arabic, on the physicochemical properties of lycopene nanodispersions was investigated. A lycopene nanodispersion was produced by emulsification-evaporation method. The lycopene nanodisp...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51974/1/Producing%20a%20lycopene%20nanodispersion%20the%20effects%20of%20emulsifiers.pdf |
| _version_ | 1796975650838413312 |
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| author | Yussof, Nor Shariffa Tan, Tai Boon Abas, Faridah Mirhosseini, Seyed Hamed Nehdi, Imededdine Arbi Tan, Chin Ping |
| author_facet | Yussof, Nor Shariffa Tan, Tai Boon Abas, Faridah Mirhosseini, Seyed Hamed Nehdi, Imededdine Arbi Tan, Chin Ping |
| author_sort | Yussof, Nor Shariffa |
| collection | UPM |
| description | In the present work, the effect of the emulsifier type, namely Tween 80 (T80), lecithin, sodium caseinate and gum arabic, on the physicochemical properties of lycopene nanodispersions was investigated. A lycopene nanodispersion was produced by emulsification-evaporation method. The lycopene nanodispersion exhibited different physicochemical properties with different types of emulsifiers. The smallest particle size and the highest transmittance of lycopene nanodispersion were obtained by using Tween 80 followed by lecithin, sodium caseinate and gum arabic. The lycopene nanodispersion produced from lecithin was the most stable, exhibiting the lowest polydispersity (PDI) value, narrow and monomodal distribution and high zeta potential value. Sodium caseinate retained the highest lycopene concentration among all the emulsifier types. Transmission electron microscopy (TEM) micrographs revealed sphere-shaped lycopene droplets at different sizes depending on the types of emulsifier used. The results from this study provide useful information to produce desirable properties in lycopene nanodispersions for food applications. |
| first_indexed | 2024-03-06T09:14:32Z |
| format | Article |
| id | upm.eprints-51974 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:14:32Z |
| publishDate | 2016 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-519742017-05-04T04:44:20Z http://psasir.upm.edu.my/id/eprint/51974/ Producing a lycopene nanodispersion: the effects of emulsifiers Yussof, Nor Shariffa Tan, Tai Boon Abas, Faridah Mirhosseini, Seyed Hamed Nehdi, Imededdine Arbi Tan, Chin Ping In the present work, the effect of the emulsifier type, namely Tween 80 (T80), lecithin, sodium caseinate and gum arabic, on the physicochemical properties of lycopene nanodispersions was investigated. A lycopene nanodispersion was produced by emulsification-evaporation method. The lycopene nanodispersion exhibited different physicochemical properties with different types of emulsifiers. The smallest particle size and the highest transmittance of lycopene nanodispersion were obtained by using Tween 80 followed by lecithin, sodium caseinate and gum arabic. The lycopene nanodispersion produced from lecithin was the most stable, exhibiting the lowest polydispersity (PDI) value, narrow and monomodal distribution and high zeta potential value. Sodium caseinate retained the highest lycopene concentration among all the emulsifier types. Transmission electron microscopy (TEM) micrographs revealed sphere-shaped lycopene droplets at different sizes depending on the types of emulsifier used. The results from this study provide useful information to produce desirable properties in lycopene nanodispersions for food applications. Elsevier 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/51974/1/Producing%20a%20lycopene%20nanodispersion%20the%20effects%20of%20emulsifiers.pdf Yussof, Nor Shariffa and Tan, Tai Boon and Abas, Faridah and Mirhosseini, Seyed Hamed and Nehdi, Imededdine Arbi and Tan, Chin Ping (2016) Producing a lycopene nanodispersion: the effects of emulsifiers. Food and Bioproducts Processing, 98. pp. 210-216. ISSN 0960-3085 http://www.sciencedirect.com/science/article/pii/S0960308516000262 10.1016/j.fbp.2016.01.014 |
| spellingShingle | Yussof, Nor Shariffa Tan, Tai Boon Abas, Faridah Mirhosseini, Seyed Hamed Nehdi, Imededdine Arbi Tan, Chin Ping Producing a lycopene nanodispersion: the effects of emulsifiers |
| title | Producing a lycopene nanodispersion: the effects of emulsifiers |
| title_full | Producing a lycopene nanodispersion: the effects of emulsifiers |
| title_fullStr | Producing a lycopene nanodispersion: the effects of emulsifiers |
| title_full_unstemmed | Producing a lycopene nanodispersion: the effects of emulsifiers |
| title_short | Producing a lycopene nanodispersion: the effects of emulsifiers |
| title_sort | producing a lycopene nanodispersion the effects of emulsifiers |
| url | http://psasir.upm.edu.my/id/eprint/51974/1/Producing%20a%20lycopene%20nanodispersion%20the%20effects%20of%20emulsifiers.pdf |
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