ArticleJournal of food science and technology2017
β-Carotene nanodispersions synthesis by three-component stabilizer system using mixture design.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 23 citations in OpenAlex.
- Rosemary essential oil nanoparticles enhance antimicrobial activity and induce bacterial DNA disruption.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Water-soluble carotenoid: focused on natural carotenoid crocin.Food science and biotechnology · 2025Review
- Enhancing the efficacy of nano-curcumin on cancer cells through mixture design optimization of three emulsifiers.BMC chemistry · 2024Article
- Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector.Foods (Basel, Switzerland) · 2021Review
- Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions.Food science and biotechnology · 2020Article
- Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices.Journal of food science and technology · 2020Article
- Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?Journal of food science and technology · 2020Article
- Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
3 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In current research, simple centroid mixture design was applied to evaluate the interaction effects between three selected food grade stabilizers, namely, Tween 80, gelatine and pectin as stabilizing system in the formation of carotenoid nanoparticles through solvent displacement process. Both, particle size and β-carotene loss of produced nanodispersions, as selected response factors, special cubic regression models with acceptable determination coefficient (>90%) was obtained. The multiple response optimization analysis showed that the overall optimum concentration for stabilizers will be 35% w/w Tween 80, 46% w/w gelatine and 19% w/w pectin, which led to the production of β-carotene nanoparticles of spherical shape with minimum particle size of 155.8 nm and carotenoids loss of 25.3% w/w.
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Registered trials
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