Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 17, Issue 4, Pages 937-947Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2012.685680
Keywords
Astaxanthin; Nanodispersions; Physical stability
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Funding
- Ministry of Science, Technology and Innovation of Malaysia [05-01-04-SF0384]
- Ministry of Higher Education [02-11-08-0619FR]
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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 degrees C). However, formation of large particles was observed in either presence of calcium ions or higher thermal treatments (more than 60 degrees C).
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