Preparation and characterisation of water-soluble phytosterol nanodispersions |
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Authors: | Wai-Fun Leong Oi-Ming Lai Kamariah Long Yaakob B Che Man Misni Misran Chin-Ping Tan |
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Affiliation: | 1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia;2. School of Science, Monash University, Sunway Campus, Jalan Lagoon Selatan, 46150 Bandar Sunway, Selangor, Malaysia;3. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia;4. Malaysian Agricultural Research & Development Institute (MARDI), P.O. Box 12301, 50774 Kuala Lumpur, Malaysia;5. Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia |
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Abstract: | The purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conventional homogenisation vs. high-pressure homogenisation. We demonstrated the feasibility of phytosterol nanodispersions production using an emulsification–evaporation technique. The results showed that hexane was able to produce the smallest particle size at a mean diameter of approximately 50 nm at monomodal distribution. Phytosterol nanodispersions prepared with a higher homogenisation pressure and a higher organic to aqueous phase ratio resulted in significantly larger phytosterol nanoparticles (P < 0.05). Phytosterol loss after high-pressure homogenisation ranged from 3% to 28%, and losses increased with increasing homogenisation pressure. Elimination of the organic phase by evaporation resulted in a phytosterol loss of 0.5–9%. |
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Keywords: | Phytosterol Nanodispersions Mean particle diameter Primary homogenisation High-pressure homogenisation |
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