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Food Technology and Biotechnology, Vol. 47 No. 3, 2009.

Original scientific paper

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

Like Mao ; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China
Duoxia Xu ; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China
Jia Yang ; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China
Fang Yuan ; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China
Yanxiang Gao ; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China
Jian Zhao ; School of Chemical Sciences and Engineering, The University of New South Wales, Sydney, NSW 2052, Australia

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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 β-carotene nanoemulsions. Interfacial tension, droplet size, zeta potential, microstructures observed by atomic force microscopy (AFM), stability of the emulsion and β-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 β-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 β-carotene in the emulsions (p>0.05).

Keywords

nanoemulsion; emulsifiers; β-carotene; droplet size; emulsion stability

Hrčak ID:

39852

URI

https://hrcak.srce.hr/39852

Publication date:

7.8.2009.

Article data in other languages: croatian

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