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Preparation of Docosahexaenoic Acid (DHA) Nanoemulsion and Investigation of its Stability.

Karthik, P. and Ezhilarasi, P. N. and Anandharamakrishnan, C. (2011) Preparation of Docosahexaenoic Acid (DHA) Nanoemulsion and Investigation of its Stability. Science and Society, 9 (2). pp. 83-86.

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Abstract

Docosahexaeneic acid (C22:6 DRA) is derived from marine algae. In-vitro, live animal and human trials suggested that DHA has beneficial effects on human health, including prevention and curing of cognitive disorders, cardiac and circulatory disorders and inflammatory disorders, etc. Nanoencapsulation can protect the risk of oxidation of polyunsaturated DHA from the surrounding environment such as higher temperature, air, pH and light. In this study, DHA nanoemulsion was prepared by oil in water (O/W) emulsion method using different types of emulsifiers, respectively. The stability of emulsion was analyzed by storage condition, colour and phase separation. The emulsion droplet size distribution and structure were analyzed by trinocular microscope. The optimum stability of nano-emulsion was achieved by the above method and size of the nanoemulsion was in the range ef300-900 nm. Hence, this nano DHA emulsion can be used for food and pharmaceutical applications.

Item Type: Article
Uncontrolled Keywords: DHA, Emulsifiers, Naneemulsion, Nanoencapsulation, Stability
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2017 06:27
Last Modified: 28 Jun 2017 06:27
URI: http://ir.cftri.com/id/eprint/12689

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