Producing a lycopene nanodispersion: The effects of emulsifiers

Food and Bioproducts Processing

Volumn 98, Issue , 2016, Pages 210-216

  Shariffa, Y N ^a   Tan, T B ^a   Abas, F ^a   Mirhosseini, H ^a   Nehdi, I A ^b   Tan, C P ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Emulsification evaporation; High pressure homogenization; Large molecule emulsifier; Particle size; Small molecule surfactant

Indexed keywords

ADHESIVES; EMULSIONS; EVAPORATION; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LECITHIN; MOLECULES; PARTICLE SIZE; POLYDISPERSITY; SODIUM; TRANSMISSION ELECTRON MICROSCOPY;

EVAPORATION METHOD; FOOD APPLICATIONS; HIGH PRESSURE HOMOGENIZATION; LARGE MOLECULE EMULSIFIER; MONOMODAL DISTRIBUTION; PHYSICOCHEMICAL PROPERTY; SMALL MOLECULES; SODIUM CASEINATE;

EMULSIFICATION;

EID: 84958254346     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.01.014     Document Type: Article

References (28)

1. A. Achouri, Y. Zamani, and J.I. Boye Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins J. Food Res. 1 1 2012 254 267
2. S. Agarwal, and A.V. Rao Tomato lycopene and its role in human health and chronic diseases Can. Med. Assoc. J. 163 6 2000 739 744
3. C.C. Akoh, and D.B. Min Food Lipids: Chemistry, Nutrition, and Biotechnology third ed. 2008 CRC Press Boca Raton, FL
4. N. Anarjan, C.P. Tan, I.R. Nehdi, and T.C. Ling Colloidal astaxanthin: preparation, characterisation and bioavailability evaluation Food Chem. 135 3 2012 1303 1309
5. J. Chen, J. Shi, and Y. Ma Comparison of lycopene stability in water- and oil-based food model systems under thermal- and light-irradiation treatments LWT - Food Sci. Technol. 42 2009 740 747
6. S.J. Choi, E.A. Decker, L. Henson, L.M. Popplewell, H. Xiao, and D.J. McClements Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: influence of pH and lyso-lecithin addition Food Res. Int. 44 2011 3006 3012
7. E. Dickinson Food emulsions and foams: stabilization by particles Curr. Opin. Colloid Int. 15 2010 40 49
8. E. Drinkel, F.D. Souza, H.D. Fiedler, and F. Nome The chameleon effect in zwitterionic micelles: binding of anions and cations and use as nanoparticle stabilizing agents Curr. Opin. Colloid Int. 18 2013 26 34
9. I. Heertje, J. Visser, and P. Smits Structure formation in acid milk gels Food Microstruct. 4 1985 267 277
10. Q.R. Huang, H.L. Yu, and Q.M. Ru Bioavailability and delivery of nutraceuticals using nanotechnology J. Food Sci. 75 1 2010 50 57
11. V. Klang, N.B. Matsko, C. Valenta, and F. Hofer Electron microscopy of nanoemulsions: an essential tool for characterisation and stability assessment Micron 43 2012 85 103
12. R.S.H. Lam, and M.T. Nickerson Food proteins: a review on their emulsifying properties using a structure-function approach Food Chem. 141 2013 975 984
13. R.W. Lencki Evidence for fibril-like structure in bovine casein micelles J. Dairy Sci. 90 2007 75 89
14. S.M. Loveday, M.A. Rao, L. Creamer, and H. Singh Rheological behaviour of high-concentration sodium caseinate dispersions J. Food Sci. 75 2 2010 30 35
15. K. Marković, M. Hruškar, and N. Vahčić Lycopene content of tomato products and their contribution to the lycopene intake of Croatians Nutr. Res. 26 2006 556 560
16. E. Mayer-Miebach, D. Behsnilian, M. Regier, and H.P. Schuchmann Thermal processing of carrots: lycopene stability and isomerization with regard to antioxidant potential Food Res. Int. 38 2005 1103 1108
17. S.L. McSweeney, R. Healy, and D.M. Mulvihill Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion Food Hydrocoll. 22 2008 888 898
18. S. Mezdour, A. Lepine, P. Erazo-Majewicz, F. Ducept, and C. Michon Oil/water surface rheological properties of hydroxypropyl cellulose (HPC) alone and mixed with lecithin: contribution to emulsion stability Colloids Surf., A: Physicochem. Eng. Asp. 331 2008 76 83
19. M.A. Montenegro, M.L. Boiero, L. Valle, and C.D. Borsarelli J. Verbeek, Gum Arabic: More Than an Edible Emulsifier 2012 Intech 978-953-51-0226-7 10.5772/33783
20. 2 extraction of trans-lycopene from Portuguese tomato industrial waste Food Chem. 116 2009 680 685
21. D.T. Piorkowski, and D.J. McClements Beverage emulsions: recent developments in formulation, production, and applications Food Hydrocoll. 42 2014 5 41
22. C. Qian, and D.J. McClements Formation of nanoemulsions stabilized by model food-grade emulsifiers using high pressure-homogenization: factors affecting particle size Food Hydrocoll. 25 2011 1000 1008
23. J. Rao, and D.J. McClements Optimization of lipid nanoparticle formation for beverage applications: influence of oil type, co-solvents, and co-surfactants on nanoemulsion properties J. Food Eng. 118 2013 198 204
24. H.S. Rollema, and D.D. Muir Casein and related products A.Y. Tamime, Dairy Powders and concentrated products 2009 Blackwell Publishing Ltd. United Kingdom 235 252
25. R.S. Schuh, F. Bruxel, and H.F. Teixeira Physicochemical properties of lecithin-based nanoemulsions obtained by spontaneous emulsification or high-pressure homogenization Quim. Nova 37 2014 1193 1198
26. C.P. Tan, and M. Nakajima B-carotene nanodispersions: preparation, characterization and stability evaluation Food Chem. 92 2005 661 671
27. E. Trancoso, J.M. Aguilera, and D.J. McClements Fabrication, characterization and lipase digestibility of food-grade nanoemulsions Food Hydrocoll. 27 2012 355 363
28. F. Thevenet Acacia gum (gum arabic) A. Imeson, Food Stabilizers, Thickeners and Gelling Agents 2010 Blackwell Publishing Ltd. United Kingdom