Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization

Y N Shariffa; T B Tan; U Uthumporn; F Abas; H Mirhosseini; I A Nehdi; Y-H Wang; C P Tan

doi:10.1016/j.foodres.2017.09.005

Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization

Food Res Int. 2017 Nov:101:165-172. doi: 10.1016/j.foodres.2017.09.005. Epub 2017 Sep 5.

Authors

Y N Shariffa¹, T B Tan², U Uthumporn¹, F Abas², H Mirhosseini², I A Nehdi³, Y-H Wang⁴, C P Tan⁵

Affiliations

¹ Department of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, USM, 11800 Penang, Malaysia.
² Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia.
³ King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia.
⁴ Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
⁵ Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia; Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: tancp@upm.edu.my.

PMID: 28941679
DOI: 10.1016/j.foodres.2017.09.005

Abstract

The aim of this study was to develop formulations to produce lycopene nanodispersions and to investigate the effects of the homogenization pressure on the physicochemical properties of the lycopene nanodispersion. The samples were prepared by using emulsification-evaporation technique. The best formulation was achieved by dispersing an organic phase (0.3% w/v lycopene dissolved in dichloromethane) in an aqueous phase (0.3% w/v Tween 20 dissolved in deionized water) at a ratio of 1:9 by using homogenization process. The increased level of homogenization pressure to 500bar reduced the particle size and lycopene concentration significantly (p<0.05). Excessive homogenization pressure (700-900bar) resulted in large particle sizes with high dispersibility. The zeta potential and turbidity of the lycopene nanodispersion were significantly influenced by the homogenization pressure. The results from this study provided useful information for producing small-sized lycopene nanodispersions with a narrow PDI and good stability for application in beverage products.

Keywords: Emulsion; High pressure homogenization; Lycopene; Nanodispersion; Particle size.

Publication types

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

MeSH terms

Beverages
Chemical Phenomena*
Emulsifying Agents
Emulsions / chemistry
Food Additives / chemistry
Lycopene / metabolism*
Methylene Chloride / chemistry
Nanostructures / chemistry*
Particle Size
Phase Transition
Polysorbates
Pressure*
Solubility

Substances

Emulsifying Agents
Emulsions
Food Additives
Polysorbates
Methylene Chloride
Lycopene