Alpha-tocopherol nanodispersions: preparation, characterization and stability evaluation

Cheong, J.N. and Tan, C.P. and Man, Y.B.C. and Misran, M. (2008) Alpha-tocopherol nanodispersions: preparation, characterization and stability evaluation. Journal of Food Engineering, 89 (2). pp. 204-209. ISSN 02608774 , DOI

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A top down approach based on emulsification-evaporation technique was used to prepare nanodispersion of α-tocopherol. Physicochemical properties of the prepared nanodispersions were investigated under combination of the processing parameters (pressure and cycle) and ratio of aqueous:organic. Storage study was performed for 3 months to evaluate the stability of all the prepared nanodispersions. The results showed that homogenization pressure have significant (P < 0.05) influence on the droplet diameter and size distribution. On the contrary, the processing cycle had not significant (P > 0.05) effect on the droplet diameter and size distribution of the prepared nanodispersion. Droplet diameters in the range of 90-120 nm were obtained for the prepared α-tocopherol nanodispersions. During storage duration, there were no significant (P > 0.05) changes in mean diameters while the concentrations of α-tocopherol were significantly (P < 0.05) reduced for all prepared nanodispersions. In general, it is shown that emulsification-evaporation technique can be used as a suitable technique for the production of α-tocopherol nanodispersions with narrow size distribution.

Item Type: Article
Uncontrolled Keywords: α-Tocopherol Emulsification-evaporation High-pressure homogenization Nanodispersion Physicochemical properties Storage stability droplet diameters Nano dispersions Nano-dispersions Physico-chemical properties Processing parameters Stability evaluation Top down approaches
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Science > Department of Chemistry
Depositing User: miss munirah saadom
Date Deposited: 09 Jul 2013 01:21
Last Modified: 09 Jul 2013 01:21

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