Preparation and characterisation of water-soluble phytosterol nanodispersionsFood Chemistry (2011)
AbstractThe purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conventional homogenisation vs. high-pressure homogenisation. We demonstrated the feasibility of phytosterol nanodispersions production using an emulsification-evaporation technique. The results showed that hexane was able to produce the smallest particle size at a mean diameter of approximately 50 nm at monomodal distribution. Phytosterol nanodispersions prepared with a higher homogenisation pressure and a higher organic to aqueous phase ratio resulted in significantly larger phytosterol nanoparticles (P < 0.05). Phytosterol loss after high-pressure homogenisation ranged from 3% to 28%, and losses increased with increasing homogenisation pressure. Elimination of the organic phase by evaporation resulted in a phytosterol loss of 0.5-9%.
- High-pressure homogenisation Mean particle diameter Nanodispersions Phytosterol Primary homogenisation Aqueous phase Characterisation Homogenisation Isopropyl alcohols Mean diameter Monomodal distribution Nano-dispersions Organic phase Organic phasis Acetone Emulsification Ethanol Evaporation Phase transitions Hexane 2 propanol alcohol nanoparticle polymer water article dispersion emulsion food food processing particle size
Citation InformationM Misran. "Preparation and characterisation of water-soluble phytosterol nanodispersions" Food Chemistry Vol. 129 (2011)
Available at: http://works.bepress.com/misni_misran/3/