Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions

Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation

“…This may be due to their low affinity to all destabilization phenomena especially Oswald ripening during the storage (McClements, 2011; Tan & Nakajima, 2005). All astaxanthin colloidal particles also showed the negative surface charge (zeta-potential), which could be as a result of OH species adsorption from the aqueous phase or cationic impurities from the astaxanthin onto the interface (McClements, 2011;Yin et al, 2009). A close relationship was observed between the zeta-potential and mobility values of produced colloidal particles, since the mobility was used for calculating the zeta-potential values using Smoluchowski equation (Yin et al, 2009).…”

“…The distribution of the electrophoretic mobility of particles is measured based on laser doppler velocity technique. The Smoluchowski equation (McClements, 1999) was employed to calculate the zeta-potential values from the measured velocity (Yin et al, 2009). Measurements were carried out at pH = 7.0.…”

“…Dissimilarities in molecular characteristics of these stabiliser compounds (molecular weights, structures, functional groups, polarities and charge) lead to wide differences in their solubilities, physical states, rheological properties, optical properties, chemical stabilities, surface activities, bioactivities and other physicochemical and physiological properties. Therefore, the formulation parameters as well as the processing factors should be designed and optimised according to molecular, physicochemical and physiological concerns that are unique to each bioactive compound and each specific food or beverage in which it will be used (Mao et al, 2009;Yin, Chu, Kobayashi, & Nakajima, 2009).…”

Nanoparticles and Nanoemulsions

“…Most emulsifiers function by decreasing the interfacial tension of the oil and water phases and may confer electrostatic or steric stabilization (Henry et al, 2009(Henry et al, , 2010Kralova and Sjöblom, 2009;McClements and Rao, 2011). Some of the emulsifiers used to produce nanoemulsions, in particular the small molecule surfactants, are more effective to form smaller droplets than protein or polysaccharide-based emulsifiers (Yin et al, 2009;Qian and McClements, 2011). However, proteins and polysaccharides are able to impart better emulsion stability by electrostatic or steric repulsive forces (Chu et al, 2007a;McClements and Rao, 2011).…”

“…decaglycerol monolaurate), sugar esters (e.g. sucrose monolaurate, sucrose monomyristate, sucrose monopalmitate) and polyglycerol esters of monolaurate and monooleate series Nakajima, 2005a, 2005b;Yuan et al, 2008;Henry et al, 2009;Yin et al, 2009).…”