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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(3): 371-378
Effects of rotation speed and time, as solvent removal parameters, on the physico-chemical properties of prepared a-tocopherol nanoemulsions using solvent-displacement technique
Azizeh Jafari1 • Navideh Anarjan2 • Hoda Jafarizadeh-Malmiri1
1 Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, East Azarbaijan 51335-1996, Iran 2 Faculty of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz, East Azarbaijan 515794-4533, Iran
ABSTRACT
A bottom-up approach based on solvent-displacement technique was used to prepare a-tocopherol nanoemulsions. Effects of two main evaporation parameters namely, rotation speed (1×9 10–9×9 10 rpm) and rotation time (5–15 min) of utilized vacuum rotary evaporator, on the mean particle size, polydispersity index (PDI) and a-tocopherol degradation of the formed nanodroplets were evaluated using response surface methodology. Obtained results suggested three polynomial regression models for predicting the studied response variables’ affected by selected evaporation parameters. Relatively high coefficients of determination for suggested models (> 0.7839) confirmed the suitability of the generated models. Multiple-optimization procedure revealed that the optimum amounts of evaporation speed and time were 30 rpm and 10 min, respectively, which in that, prepared spherical a-tocopherol nanoemulsions had mean particle size, PDI and concentration values of 48.9 nm, 0.232 and 358.7 mg/L, respectively.
KEYWORD
a-Tocopherol · Nanoemulsions · Solventdisplacement · Solvent removal parameters
Food Science and Biotechnology 2020 ; 29(3): 371-378
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