Preparation and Characterizationof Palm-Based Functional Lipid Nanodispersions
Poor solubility of functional lipids has made their use problematic in food industry especially in food formulations. The difficulties to find a suitable formulation or solution are even greater especially when the functional lipids are poorly soluble in both aqueous and organic solutions, which...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5721/1/FSTM_2008_11_abstract.pdf http://psasir.upm.edu.my/id/eprint/5721/ |
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| Summary: | Poor solubility of functional lipids has made their use problematic in food industry
especially in food formulations. The difficulties to find a suitable formulation or
solution are even greater especially when the functional lipids are poorly soluble in
both aqueous and organic solutions, which may prone to reduce bioavailability. The
main objective of this study was to prepare and characterize palm-based functional
lipids nanodispersions. The observations presented in this study confirmed that the
nanosized droplets formed using emulsification-evaporation is relatively simple and
effective technique especially for producing nanodispersions of palm-based
functional lipids (tocopherols-tocotrienols and carotenoids). Droplet size can be
produced in a controlled way by adjusting the processing parameters such as pressure
and cycle number accordingly. This study indicated that by increasing the energy
input beyond moderate pressures (20 – 80 MPa) and cycles (1 - 3) led to “overprocessing”
of droplets. Results have revealed that homogenization pressures have
significant (P < 0.05) influence on the average droplet size and droplet size distribution (PI). On the contrary, the processing cycle had not significantly effect
the average droplet size and size distribution (P > 0.05). Preliminary studies have
shown droplet diameters in the range of 90 - 120 nm for prepared α-tocopherol
nanodispersions. Meanwhile, nano-droplet resulted from nanodispersions prepared
with palm-based functional lipids extended from 95 – 130 nm and 140 – 210 nm for
tocopherols-tocotrienols and carotenoids, respectively. During storage duration, all
prepared nanoemulsions showed good physical stability. However, the content of the
prepared nanodispersions was significantly (P < 0.05) reduced during storage.
Investigation on the effect of polyoxyethylene sorbitan esters and sodium caseinate
also revealed that the average droplet size significantly (P < 0.05) increased with
increasing chain length of fatty acid and increasing the HLB value. Among the
prepared nanodispersions, the palm-based tocopherols-tocotrienols nanodispersions
containing Polysorbate 20 illustrated the smallest average droplet sizes and narrowest
size distribution (201.8 ± 1.4 nm; PI, 0.399 ± 0.022); while palm-based carotenoids
nanodispersions containing sodium caseinate had the largest average droplet size
(386.3 ± 4.0nm; PI, 0.465 ± 0.021); thus indicating more emulsifying role induced by
Polysorbate 20 compared to sodium caseinate. |
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