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Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions

In this work, astaxanthin nanodispersions were prepared using selected three component stabilizer system through a solvent-diffusion technique, with the particle size of 98.3 nm. The stability of produced nanodispersions against pH, salts, and heating were then evaluated. The produced nanodispersion...

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Main Authors: Anarjan, Navideh, Malmiri, Hoda Jafarizadeh, Ling, Tau Chuan, Tan, Chin Ping
Format: Article
Language:English
Published: Taylor & Francis 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37375/1/Effects%20of%20pH.pdf
http://psasir.upm.edu.my/id/eprint/37375/
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spelling my.upm.eprints.373752015-08-27T08:15:18Z http://psasir.upm.edu.my/id/eprint/37375/ Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions Anarjan, Navideh Malmiri, Hoda Jafarizadeh Ling, Tau Chuan Tan, Chin Ping In this work, astaxanthin nanodispersions were prepared using selected three component stabilizer system through a solvent-diffusion technique, with the particle size of 98.3 nm. The stability of produced nanodispersions against pH, salts, and heating were then evaluated. The produced nanodispersions exhibited good physical stability under wide ranges of pH (except around isoelectric point), sodium ion concentrations, and relatively high-temperature treatments (up to 60°C). However, formation of large particles was observed in either presence of calcium ions or higher thermal treatments (more than 60°C). Taylor & Francis 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37375/1/Effects%20of%20pH.pdf Anarjan, Navideh and Malmiri, Hoda Jafarizadeh and Ling, Tau Chuan and Tan, Chin Ping (2014) Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions. International Journal of Food Properties, 17 (4). pp. 937-947. ISSN 1094-2912; ESSN: 1532-2386 10.1080/10942912.2012.685680
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In this work, astaxanthin nanodispersions were prepared using selected three component stabilizer system through a solvent-diffusion technique, with the particle size of 98.3 nm. The stability of produced nanodispersions against pH, salts, and heating were then evaluated. The produced nanodispersions exhibited good physical stability under wide ranges of pH (except around isoelectric point), sodium ion concentrations, and relatively high-temperature treatments (up to 60°C). However, formation of large particles was observed in either presence of calcium ions or higher thermal treatments (more than 60°C).
format Article
author Anarjan, Navideh
Malmiri, Hoda Jafarizadeh
Ling, Tau Chuan
Tan, Chin Ping
spellingShingle Anarjan, Navideh
Malmiri, Hoda Jafarizadeh
Ling, Tau Chuan
Tan, Chin Ping
Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
author_facet Anarjan, Navideh
Malmiri, Hoda Jafarizadeh
Ling, Tau Chuan
Tan, Chin Ping
author_sort Anarjan, Navideh
title Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
title_short Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
title_full Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
title_fullStr Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
title_full_unstemmed Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
title_sort effects of ph, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
publisher Taylor & Francis
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37375/1/Effects%20of%20pH.pdf
http://psasir.upm.edu.my/id/eprint/37375/
_version_ 1643831971030237184
score 13.18916

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