Work

Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization

Year: 2009

Type: article

Abstract: Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications.In the present study, polyoxyethylene sorbitan monolaurate (Tween 20, TW-20), decaglycerol monolaurate (DML), octenyl succinate starch (OSS), whey protein isolate (WPI), and finally a blend of TW-20 and WPI (1 % by mass) have been tested for the preparation of b-carotene nanoemulsions.Interfacial tension, droplet size, zeta potential, microstructures observed by atomic force microscopy (AFM), stability of the emulsion and b-carotene have been compared.Results show that nanoemulsions stabilized with TW-20 and DML had smaller droplet size, but relatively poorer stability, compared with the ones stabilized with OSS and WPI (p<0.05).WPI was able to protect b-carotene effectively from degradation, whereas OSS was not when emulsions were stored at 55 °C for 12 days.When a blend of TW-20 and WPI was used, the stability of nanoemulsions was significantly improved (p<0.05).However, no significant effect of the mixed emulsifiers was found on the stability of b-carotene in the emulsions (p>0.05).

Source: University of Zagreb University Computing Centre (SRCE)