title: Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms.
abstract: A solvent displacement method was used to prepare lutein nanodispersions. The effects of processing parameters (addition method, addition rate, stirring time and stirring speed) and emulsifiers with different stabilizing mechanisms (steric, electrostatic, electrosteric and combined electrostatic-steric) on the particle size and particle size distribution (PSD) of the nanodispersions were investigated. Among the processing parameters, only the addition method and stirring time had significant effects (p<0.05) on the particle size and PSD. For steric emulsifiers, Tween 20, 40, 60 and 80 were used to produce nanodispersions successfully with particle sizes below 100nm. Tween 80 (steric) was then chosen for further comparison against sodium dodecyl sulfate (SDS) (electrostatic), sodium caseinate (electrosteric) and SDS-Tween 80 (combined electrostatic-steric) emulsifiers. At the lowest emulsifier concentration of 0.1%, all the emulsifiers invariably produced stable nanodispersions with small particle sizes (72.88-142.85nm) and narrow PSDs (polydispersity index<0.40).
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Tai Boon
authors.initials: TB
authors.lastname: Tan
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Nor Shariffa
authors.initials: NS
authors.lastname: Yussof
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Faridah
authors.initials: F
authors.lastname: Abas
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Hamed
authors.initials: H
authors.lastname: Mirhosseini
authors.affiliation: King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia.
authors.forename: Imededdine Arbi
authors.initials: IA
authors.lastname: Nehdi
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my.
authors.forename: Chin Ping
authors.initials: CP
authors.lastname: Tan
mesh_terms: D002364:Caseins / Q000737:chemistry; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions; D019649:Food Industry / Q000379:methods; D014975:Lutein / Q000737:chemistry*; D046529:Microscopy, Electron, Transmission; D053758:Nanoparticles / Q000737:chemistry; D010316:Particle Size; D011136:Polysorbates / Q000737:chemistry; D012997:Solvents; D013501:Surface-Active Agents / Q000737:chemistry*
chemical_list: D002364:Caseins; D045703:Emulsifying Agents; D004655:Emulsions; D011136:Polysorbates; D012997:Solvents; D013501:Surface-Active Agents; C068430:polysorbate 40; D014975:Lutein
keywords: Electrostatic stabilization; Electrosteric stabilization; Lutein; Nanodispersions; Particle size; Particle size distribution; Solvent displacement; Steric stabilization