Elsevier, Journal of Food Engineering, 2(102), p. 130-135
DOI: 10.1016/j.jfoodeng.2010.08.005
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Nanoemulsions of ??-carotene were prepared using a high-energy emulsification-evaporation technique based on a 23 level factorial design. Results show that it is possible to obtain dispersions at a nanoscale range. Process parameters such as time and shear rate of homogenization affected significantly particle size distribution in terms of volume-weighted mean diameter and surface-weighted mean diameter. The obtained nanoemulsions presented a volume-surface diameter ranging from 9 to 280 nm immediately after the production of particles, displaying in all cases a monomodal size distribution. Those nanoemulsions showed a good physical stability during 21 days storage. The stability was evaluated by the maintenance of size distribution. However, ??-carotene retention inside the micelles and color were affected by storage. Processing conditions also influenced storage stability. ; Funda????o para a Ci??ncia e a Tecnologia (FCT) ; Coordena????o de Aperfei??oamento de Pessoal de N??vel Superior (CAPES, Brasil) ; Conselho Nacional de Ci??ncia e Tecnologia (CNPq, Brasil)