کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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223734 | 464397 | 2011 | 6 صفحه PDF | دانلود رایگان |
Nanoemulsions of β-carotene were prepared using a high-energy emulsification–evaporation technique based on a 23 level factorial design. Results show that it is possible to obtain dispersions at a nanoscale range. Process parameters such as time and shear rate of homogenization affected significantly particle size distribution in terms of volume-weighted mean diameter and surface-weighted mean diameter. The obtained nanoemulsions presented a volume-surface diameter ranging from 9 to 280 nm immediately after the production of particles, displaying in all cases a monomodal size distribution. Those nanoemulsions showed a good physical stability during 21 days storage. The stability was evaluated by the maintenance of size distribution. However, β-carotene retention inside the micelles and color were affected by storage. Processing conditions also influenced storage stability.
Journal: Journal of Food Engineering - Volume 102, Issue 2, January 2011, Pages 130–135