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Preparation of Protein-Stabilized β-Carotene Nanodispersions by Emulsification–Evaporation Method

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

This work was initiated to prepare protein-stabilized β-carotene nanodispersions using emulsification–evaporation. A pre-mix of the aqueous phase composed of a protein and hexane containing β-carotene was subjected to high-pressure homogenization using a microfluidizer. Hexane in the resulting emulsion was evaporated under reduced pressures, causing crystallization and precipitation of β-carotene inside the droplets and formation of β-carotene nanoparticles. Sodium caseinate (SC) was the most effective emulsifier among selected proteins in preparing the nanodispersion, with a monomodal β-carotene particle-size distribution and a 17-nm mean particle size. The results were confirmed by transmission-electron microscopy analysis. SC-stabilized nanodispersion also had considerably high ζ-potential (−27 mV at pH 7), suggesting that the nanodispersion was stable against particle aggregation. Increasing the SC concentration decreased the mean particle size and improved the polydispersity of the nanodispersions. Nanodispersions prepared with higher β-carotene concentrations and higher organic-phase ratios resulted in larger β-carotene particles. Although increased microfluidization pressure did not decrease particle size, it did improve the polydispersity of the nanodispersions. Repeating the microfluidization process at 140 MPa caused the nanodispersions to become polydisperse, indicating the loss of emulsifying capacity of SC due to protein denaturation.

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Acknowledgments

The authors gratefully acknowledge the financial support by the Ministry of Agriculture, Forestry and Fisheries of Japan through the Food Nanotechnology Project and the Japan Society for the Promotion of Science for the JSPS Postdoctoral Fellowship awarded to the first author. The authors also thank Ms Fumiko Yukuhiro, Ms Reiko Nagata and Ms Yoko Terai for their kind contributions to this work.

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Authors and Affiliations

  1. National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki, 305-8642, Japan

    Boon-Seang Chu & Mitsutoshi Nakajima

  2. Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai 1-1-1, Tsukuba, Ibaraki, 305-8572, Japan

    Sosaku Ichikawa, Sumiyo Kanafusa & Mitsutoshi Nakajima

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  1. Boon-Seang Chu
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  2. Sosaku Ichikawa
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  3. Sumiyo Kanafusa
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  4. Mitsutoshi Nakajima
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Correspondence to Mitsutoshi Nakajima.

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Chu, BS., Ichikawa, S., Kanafusa, S. et al. Preparation of Protein-Stabilized β-Carotene Nanodispersions by Emulsification–Evaporation Method. J Am Oil Chem Soc 84, 1053–1062 (2007). https://doi.org/10.1007/s11746-007-1132-7

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  • DOI: https://doi.org/10.1007/s11746-007-1132-7

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