Abstract:
: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.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Cheong JN,Mirhosseini H,Tan CPdoi
10.3109/09637481003591574subject
Has Abstractpub_date
2010-06-01 00:00:00pages
417-24issue
4eissn
0963-7486issn
1465-3478journal_volume
61pub_type
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