Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
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 nanodispersion...
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Taylor & Francis
2014
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oai:psasir.upm.edu.my:37375 http://psasir.upm.edu.my/id/eprint/37375/ Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions Anarjan, Navideh Malmiri, Hoda Jafarizadeh Ling, Tau Chuan Tan, Chin Ping 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°C). However, formation of large particles was observed in either presence of calcium ions or higher thermal treatments (more than 60°C). Taylor & Francis 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37375/1/Effects%20of%20pH.pdf Anarjan, Navideh and Malmiri, Hoda Jafarizadeh and Ling, Tau Chuan and Tan, Chin Ping (2014) Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions. International Journal of Food Properties, 17 (4). pp. 937-947. ISSN 1094-2912; ESSN: 1532-2386 10.1080/10942912.2012.685680 |
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English |
| description |
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°C). However, formation of large particles was observed in either presence of calcium ions or higher thermal treatments (more than 60°C). |
| format |
Article |
| author |
Anarjan, Navideh Malmiri, Hoda Jafarizadeh Ling, Tau Chuan Tan, Chin Ping |
| spellingShingle |
Anarjan, Navideh Malmiri, Hoda Jafarizadeh Ling, Tau Chuan Tan, Chin Ping Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions |
| author_facet |
Anarjan, Navideh Malmiri, Hoda Jafarizadeh Ling, Tau Chuan Tan, Chin Ping |
| author_sort |
Anarjan, Navideh |
| title |
Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions |
| title_short |
Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions |
| title_full |
Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions |
| title_fullStr |
Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions |
| title_full_unstemmed |
Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions |
| title_sort |
effects of ph, ions, and thermal treatments on physical stability of astaxanthin nanodispersions |
| publisher |
Taylor & Francis |
| publishDate |
2014 |
| url |
http://psasir.upm.edu.my/id/eprint/37375/1/Effects%20of%20pH.pdf |
| _version_ |
1819295973361319936 |
| score |
13.4562235 |