Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.
The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average drop...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Informa Healthcare
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14293/1/Effect%20of%20polyoxyethylene%20sorbitan%20esters%20and%20sodium%20caseinate%20on%20physicochemical%20properties%20of%20palm.pdf http://psasir.upm.edu.my/id/eprint/14293/ |
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| Summary: | The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average droplet size increased significantly (P < 0.05) by increasing the chain length of fatty acids and also by increasing the hydrophile-lipophile balance value. Among the prepared nanodispersions, the nanoemulsion containing Polysorbate 20 showed the smallest average droplet size (202 nm) and narrowest size distribution for tocopherol-tocotrienol nanodispersions, while sodium caseinate-stabilized nanodispersions containing carotenoids had the largest average droplet size (386 nm), thus indicating a greater emulsifying role for Polysorbate 20 compared with sodium caseinate. |
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