Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions

LWT

Volumn 44, Issue 7, 2011, Pages 1658-1665

  Anarjan, Navideh ^a   Mirhosseini, Hamed ^a   Baharin, Badlishah Sham ^a   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Astaxanthin; Emulsification evaporation; Nanodispersions; RSM; Sodium caseinate

Indexed keywords

EMULSIFICATION; EVAPORATION; HIGH PRESSURE EFFECTS; PARTICLE SIZE; POLYDISPERSITY; SODIUM;

ASTAXANTHIN; CENTRAL COMPOSITE DESIGNS; EVAPORATION TEMPERATURE; HIGH PRESSURE HOMOGENIZER; MULTIPLE RESPONSE OPTIMIZATION; NANO-DISPERSIONS; POLYDISPERSITY INDICES; SODIUM CASEINATE;

PHYSICOCHEMICAL PROPERTIES;

EID: 79954633175     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.013     Document Type: Article

References (27)

1. Atkinson A.C., Donev A.N. Optimum experimental designs 1992, Oxford University Press, New York.
2. Cheong J.N., Tan C.P., Man Y.B.C., Misran M. α-tocopherol nanodispersions: preparation, characterization and stability evaluation. Journal of Food Engineering 2008, 89(2):204-209.
3. Chu B.-S., Ichikawa S., Kanafusa S., Nakajima M. Preparation of protein-stabilized β-carotene nanodispersions by emulsification-evaporation method. Journal of the American Oil Chemists' Society 2007, 84(11):1053-1062.
4. Dickinson E., Semenova M.G., Antipova A.S. Salt stability of casein emulsions. Food Hydrocolloids 1998, 12(2):227-235.
5. Floury J., Desrumaux A., Lardières J. Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innovative Food Science & Emerging Technologies 2000, 1(2):127-134.
6. Giovanni M. Response surface methodology and product optimization. Food Technology 1983, 37:41-45.
7. Guerin M., Huntley M.E., Olaizola M. Haematococcus astaxanthin: applications for human health and nutrition. Trends in Biotechnology 2003, 21(5):210-216.
8. Horn D., Rieger J. Organic nanoparticles in the aqueous phase - theory, experiment, and use. Angewandte Chemie International Edition 2001, 40(23):4330-4361.
9. Hu M., McClements D.J., Decker E.A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 2003, 51(6):1696-1700.
10. Jyonouchi H., Sun S., Gross M. Effect of carotenoids on in vitro immunoglobulin production by human peripheral blood mononuclear cells: astaxanthin, a carotenoid without vitamin A activity, enhances in vitro immunoglobulin production in response to a T-dependent stimulant and antigen. Nutrition and Cancer 1995, 23(3):171-183.
11. Kanafusa S., Chu B.-S., Nakajima M. Factors affecting droplet size of sodium caseinate-stabilized O/W emulsions containing beta-carotene. European Journal of Lipid Science and Technology 2007, 109(10):1038-1041.
12. Lorenz R.T., Cysewski G.R. Commercial potential for Haematococcus microalgae as a natural source of astaxanthin. Trends in Biotechnology 2000, 18(4):160-167.
13. Mason R.L., Gunst R.F., Hess J.J. Statistical design and analysis of experiments with applications to engineering and science 1989, John Wiley and Sons, New York.
14. McClements D.J. Food emulsions: principles, practice and techniques 2005, CRC Press, London.
15. Mirhosseini H., Tan C.P. Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure. Food Chemistry 2009, 115(1):324-333.
16. Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S. Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chemistry 2008, 107(3):1161-1172.
17. Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S., Chern B.H. Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids 2009, 23(2):271-280.
18. Mohan S., Narsimhan G. Coalescence of protein-stabilized emulsions in a high-pressure homogenizer. Journal of Colloid and Interface Science 1997, 192(1):1-15.
19. Montgomery D.C. Design and analysis of experiments 2001, Wiley, New York.
20. Myers R., Montgomery D.C. Response surface methodology: Process and product optimization using designed experiments 2002, Wiley, New York.
21. Ribeiro H.S., Rico L.G., Badolato G.G., Schubert H. Production of O/W emulsions containing astaxanthin by repeated premix membrane emulsification. Journal of Food Science 2005, 70(2):E117-E123.
22. Saito M., Yin L.-J., Kobayashi I., Nakajima M. Comparison of stability of bovine serum albumin-stabilized emulsions prepared by microchannel emulsification and homogenization. Food Hydrocolloids 2006, 20(7):1020-1028.
23. Sjostrom B., Bergenstahl B., Lindberg M., Rasmuson A.C. The formation of submicron organic particles by precipitation in an emulsion. Journal of Dispersion Science and Technology 1994, 15(1):89-117.
24. Srinivasan M., Singh H., Munro P.A. Formation and stability of sodium caseinate emulsions: influence of retorting (121°C for 15 min) before or after emulsification. Food Hydrocolloids 2002, 16(2):153-160.
25. Tan C.P., Nakajima M. β-Carotene nanodispersions: preparation, characterization and stability evaluation. Food Chemistry 2005, 92(4):661-671.
26. Yuan J.-P., Chen F. Chromatographic separation and purification of trans-astaxanthin from the extracts of Haematococcus pluvialis. Journal of Agricultural and Food Chemistry 1998, 46(8):3371-3375.
27. Yuan Y., Gao Y., Mao L., Zhao J. Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology. Food Chemistry 2008, 107(3):1300-1306.