Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms

Tai Boon Tan; Nor Shariffa Yussof; Faridah Abas; Hamed Mirhosseini; Imededdine Arbi Nehdi; Chin Ping Tan

doi:10.1016/j.foodchem.2016.03.008

Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms

Food Chem. 2016 Aug 15:205:155-62. doi: 10.1016/j.foodchem.2016.03.008. Epub 2016 Mar 3.

Authors

Tai Boon Tan¹, Nor Shariffa Yussof¹, Faridah Abas², Hamed Mirhosseini¹, Imededdine Arbi Nehdi³, Chin Ping Tan⁴

Affiliations

¹ Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
² Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
³ King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia.
⁴ Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my.

PMID: 27006226
DOI: 10.1016/j.foodchem.2016.03.008

Abstract

The stability of lutein nanodispersions was evaluated during storage and when exposed to different environmental conditions. Lutein nanodispersions were prepared using Tween 80, sodium dodecyl sulfate (SDS), sodium caseinate (SC) and SDS-Tween 80 as the emulsifiers. During eight weeks of storage, all samples showed remarkable physical stability. However, only the SC-stabilized nanodispersion showed excellent chemical stability. Under different environmental conditions, the nanodispersions exhibited a varied degree of stability. All nanodispersions showed constant particle sizes at temperatures between 30 and 60°C. However, at pH 2-8, only the SC-stabilized nanodispersion was physically unstable. The addition of NaCl (300-400 mM) only caused flocculation in nanodispersion stabilized by SDS-Tween 80. All nanodispersions were physically stable when subjected to different centrifugation speeds. Only Tween 80-stabilized nanodispersion was stable against the effect of freeze-thaw cycles (no phase separation observed). In this study, there was no particular emulsifier that was effective against all of the environmental conditions tested.

Keywords: Centrifugation speed; Freeze–thaw cycle; Heat treatment; Ionic strength; Storage stability; pH.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Emulsifying Agents / therapeutic use*
Emulsions / chemistry*
Lutein / chemistry*
Solvents / chemistry*

Substances

Emulsifying Agents
Emulsions
Solvents
Lutein