سال انتشار: ۱۳۹۱
محل انتشار: چهاردهمین کنگره ملی مهندسی شیمی ایران
تعداد صفحات: ۵
F Pilbala – Nanotechnology research institute, school of chemical engineering, babol university of technology
M Hosseini –
M Jahanshahi –
Oil-in-water emulsions are an important delivery system for hydrophobic bioactive compounds into a range of food products in food industry, and allows the preparation of lipophilic nutrientssuch as carotenoids in liquid form, which may improve their bioavailability and solve oxidation problem of bioactive compounds. Functional ingredients can be added with poor impact tosolution transparency. Nanoemulsions of β-carotene were prepared by ultrasound. In the presentstudy, polyoxyethylene sorbitan monolaurate (Tween 20) have been used for the preparation of β- carotene nanoemulsions. Results show that it is possible to achieve dispersions at a nanoscalerange. droplet size and microstructures observed by atomic force microscopy (AFM). In the present study, a batch ultrasonic cell were used for emulsification with ultrasonic power generation at 24 kHz and applied power 160 W and 300 W for 2 minutes and had droplet size below 100 nm.