Nanoemulsions of β-carotene using a high-energy emulsification- evaporation technique

Hélder D. Silva, Miguel A. Cerqueira, Bartolomeu W.S. Souza, Clara Ribeiro, Maria C. Avides, Mafalda A. C. Quintas, Jane S.R. Coimbra, Maria G. Carneiro-Da-Cunha, António A. Vicente

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167 Citations (Scopus)


Nanoemulsions of β-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, β-carotene retention inside the micelles and color were affected by storage. Processing conditions also influenced storage stability.
Original languageEnglish
Pages (from-to)130-135
Number of pages6
JournalJournal of Food Engineering
Issue number2
Publication statusPublished - Jan 2011


  • Nanoemulsion
  • Size distribution
  • Storage stability
  • β-Carotene


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