Utjecaj velikih i malih molekula emulgatora na svojstva nanoemulzija β-karotena, pripremljenih homogenizacijom pod visokim pritiskom

• Main Authors: Mao, Like; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China, Xu, Duoxia; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China, Yang, Jia; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China, Yuan, Fang; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China, Gao, Yanxiang; College of Food Science and Nutritional Engineering, China Agricultural University, CN-100083 Beijing, PR China; [e-mail], Zhao, Jian; School of Chemical Sciences and Engineering, The University of New South Wales, Sydney, NSW 2052, Australia
• Format: Text
• Language: English
• Published: Faculty of Food Technology and Biotechnology, University of Zagreb; [e-mail] 2009
• Subjects: nanoemulzije; emulgatori; β-karoten; veličina kapljica; stabilnost emulzije; nanoemulsion; emulsifiers; β-carotene; droplet size; emulsion stability; Sila; DML
• Online Access: http://hrcak.srce.hr/39852; http://hrcak.srce.hr/file/62496

Nanoemulzije ulja u vodi omogućuju pripremu lipofilnih hranjivih tvari, kao što su karotenoidi u tekućem obliku, čime se povećava njihova biološka pristupačnost i primjena. U radu je istražena mogućnost pripreme nanoemulzija β-karotena pomoću ovih emulgatora: polioksietilen sorbitan monolaurata (Twe...