Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.

摘要

Effects of polyoxyethylene sorbitan esters and sodium caseinate on the physicochemical properties of palm-based functional lipid nanodispersions prepared using the emulsification-evaporation technique were determined. Average droplet size increased significantly by increasing the chain length of fatty acids and also by increasing the hydrophile-lipophile balance value (P <0.05). Among the prepared nanodispersions, a nanoemulsion containing Polysorbate 20 had the smallest average droplet size (202 nm) and narrowest size distribution for tocopherol-tocotrienol nanodispersions, while sodium caseinate-stabilized nanodispersions containing carotenoids had the largest average droplet size (386 nm), indicating a greater emulsifying role for Polysorbate 20 than for sodium caseinate.