Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique

Boon Seang Chu, Sosaku Ichikawa, Sumiyo Kanafusa, Mitsutoshi Nakajima*

*Corresponding author for this work

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

This work demonstrated the preparation of protein-stabilized β-carotene nanodispersions using the solvent displacement technique. The emulsifying performance of sodium caseinate (SC), whey protein concentrate (WPC), whey protein isolate (WPI), and a whey protein hydrolysate (WPH, 18% degree of hydrolysis) was compared in terms of particle size and ζ-potential of the nanodispersions. SC-stabilized nanodispersions exhibited a bimodal particle size distribution: large particles (stabilized by casein micelles) with a mean particle size of 171 nm and small particles (stabilized by casein submicelles) of 13 nm. This was confirmed with transmission electron microscopy analysis. Most of the β-carotene precipitated (87.6%) was stabilized in the small particles. On the other hand, the nanodispersions stabilized by the whey proteins were polydispersed with larger mean particle sizes. The mean particle size of WPC and WPI was 1730 and 201 nm, respectively. The SC-stabilized nanodispersion was expected to be more stable as indicated by its higher absolute ζ-potential value (-31 mV) compared to that of WPC (-15 mV) and WPI (-16 mV). Partially hydrolyzed whey protein possessed improved emulsifying properties as shown by WPH-stabilized samples. It was interesting to note that increasing the SC concentration from 0.05 to 0.5 wt % increased the particle size of β-carotene stabilized by casein micelles, while the reverse was true for those stabilized by SC submicelles. Microfluidization at 100 MPa of SC solution dissociated the casein micelles, resulting in a decrease in mean particle size of the casein micelle-stabilized particles when the SC solution was used to prepare nanodispersions. The results from this work showed that protein-stabilized β-carotene nanodispersions could be prepared using the solvent displacement technique.

Original languageEnglish
Pages (from-to)6754-6760
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number16
DOIs
Publication statusPublished - 1 Aug 2007
Externally publishedYes

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sodium caseinate
Carotenoids
carotenes
Caseins
particle size
micelles
casein
Particle Size
whey protein concentrate
whey protein isolate
whey protein
Particle size
Micelles
Proteins
protein hydrolysates
methodology
emulsifying properties
emulsifying
particle size distribution
transmission electron microscopy

Cite this

Chu, Boon Seang ; Ichikawa, Sosaku ; Kanafusa, Sumiyo ; Nakajima, Mitsutoshi. / Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique. In: Journal of Agricultural and Food Chemistry. 2007 ; Vol. 55, No. 16. pp. 6754-6760.
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title = "Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique",
abstract = "This work demonstrated the preparation of protein-stabilized β-carotene nanodispersions using the solvent displacement technique. The emulsifying performance of sodium caseinate (SC), whey protein concentrate (WPC), whey protein isolate (WPI), and a whey protein hydrolysate (WPH, 18{\%} degree of hydrolysis) was compared in terms of particle size and ζ-potential of the nanodispersions. SC-stabilized nanodispersions exhibited a bimodal particle size distribution: large particles (stabilized by casein micelles) with a mean particle size of 171 nm and small particles (stabilized by casein submicelles) of 13 nm. This was confirmed with transmission electron microscopy analysis. Most of the β-carotene precipitated (87.6{\%}) was stabilized in the small particles. On the other hand, the nanodispersions stabilized by the whey proteins were polydispersed with larger mean particle sizes. The mean particle size of WPC and WPI was 1730 and 201 nm, respectively. The SC-stabilized nanodispersion was expected to be more stable as indicated by its higher absolute ζ-potential value (-31 mV) compared to that of WPC (-15 mV) and WPI (-16 mV). Partially hydrolyzed whey protein possessed improved emulsifying properties as shown by WPH-stabilized samples. It was interesting to note that increasing the SC concentration from 0.05 to 0.5 wt {\%} increased the particle size of β-carotene stabilized by casein micelles, while the reverse was true for those stabilized by SC submicelles. Microfluidization at 100 MPa of SC solution dissociated the casein micelles, resulting in a decrease in mean particle size of the casein micelle-stabilized particles when the SC solution was used to prepare nanodispersions. The results from this work showed that protein-stabilized β-carotene nanodispersions could be prepared using the solvent displacement technique.",
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Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique. / Chu, Boon Seang; Ichikawa, Sosaku; Kanafusa, Sumiyo; Nakajima, Mitsutoshi.

In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 16, 01.08.2007, p. 6754-6760.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique

AU - Chu, Boon Seang

AU - Ichikawa, Sosaku

AU - Kanafusa, Sumiyo

AU - Nakajima, Mitsutoshi

PY - 2007/8/1

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N2 - This work demonstrated the preparation of protein-stabilized β-carotene nanodispersions using the solvent displacement technique. The emulsifying performance of sodium caseinate (SC), whey protein concentrate (WPC), whey protein isolate (WPI), and a whey protein hydrolysate (WPH, 18% degree of hydrolysis) was compared in terms of particle size and ζ-potential of the nanodispersions. SC-stabilized nanodispersions exhibited a bimodal particle size distribution: large particles (stabilized by casein micelles) with a mean particle size of 171 nm and small particles (stabilized by casein submicelles) of 13 nm. This was confirmed with transmission electron microscopy analysis. Most of the β-carotene precipitated (87.6%) was stabilized in the small particles. On the other hand, the nanodispersions stabilized by the whey proteins were polydispersed with larger mean particle sizes. The mean particle size of WPC and WPI was 1730 and 201 nm, respectively. The SC-stabilized nanodispersion was expected to be more stable as indicated by its higher absolute ζ-potential value (-31 mV) compared to that of WPC (-15 mV) and WPI (-16 mV). Partially hydrolyzed whey protein possessed improved emulsifying properties as shown by WPH-stabilized samples. It was interesting to note that increasing the SC concentration from 0.05 to 0.5 wt % increased the particle size of β-carotene stabilized by casein micelles, while the reverse was true for those stabilized by SC submicelles. Microfluidization at 100 MPa of SC solution dissociated the casein micelles, resulting in a decrease in mean particle size of the casein micelle-stabilized particles when the SC solution was used to prepare nanodispersions. The results from this work showed that protein-stabilized β-carotene nanodispersions could be prepared using the solvent displacement technique.

AB - This work demonstrated the preparation of protein-stabilized β-carotene nanodispersions using the solvent displacement technique. The emulsifying performance of sodium caseinate (SC), whey protein concentrate (WPC), whey protein isolate (WPI), and a whey protein hydrolysate (WPH, 18% degree of hydrolysis) was compared in terms of particle size and ζ-potential of the nanodispersions. SC-stabilized nanodispersions exhibited a bimodal particle size distribution: large particles (stabilized by casein micelles) with a mean particle size of 171 nm and small particles (stabilized by casein submicelles) of 13 nm. This was confirmed with transmission electron microscopy analysis. Most of the β-carotene precipitated (87.6%) was stabilized in the small particles. On the other hand, the nanodispersions stabilized by the whey proteins were polydispersed with larger mean particle sizes. The mean particle size of WPC and WPI was 1730 and 201 nm, respectively. The SC-stabilized nanodispersion was expected to be more stable as indicated by its higher absolute ζ-potential value (-31 mV) compared to that of WPC (-15 mV) and WPI (-16 mV). Partially hydrolyzed whey protein possessed improved emulsifying properties as shown by WPH-stabilized samples. It was interesting to note that increasing the SC concentration from 0.05 to 0.5 wt % increased the particle size of β-carotene stabilized by casein micelles, while the reverse was true for those stabilized by SC submicelles. Microfluidization at 100 MPa of SC solution dissociated the casein micelles, resulting in a decrease in mean particle size of the casein micelle-stabilized particles when the SC solution was used to prepare nanodispersions. The results from this work showed that protein-stabilized β-carotene nanodispersions could be prepared using the solvent displacement technique.

U2 - 10.1021/jf063609d

DO - 10.1021/jf063609d

M3 - Article

VL - 55

SP - 6754

EP - 6760

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 16

ER -