Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules
Document Type: Research Paper
Abstract
The purpose of this study was to produce oil in water Nano-emulsion by ultrasonication, and investigate the influence of Inulin and β-cyclodextrin on the prosperities of Nano-emulsion and morphology of spray dried microcapsules. The results showed that emulsion droplet size in samples containing β-cyclodextrin (8.28±0.11 nm) was less than Inulin samples (97.12±4.2 nm). Considering SEM photos, β-cyclodextrin had smooth surface and spherical compared with Inulin that emulsion size had profound influence on morphology of particles.
(2012). Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules. International Journal of Bio-Inorganic Hybrid Nanomaterials, 1(2), 93-96.
MLA
. "Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules". International Journal of Bio-Inorganic Hybrid Nanomaterials, 1, 2, 2012, 93-96.
HARVARD
(2012). 'Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules', International Journal of Bio-Inorganic Hybrid Nanomaterials, 1(2), pp. 93-96.
VANCOUVER
Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules. International Journal of Bio-Inorganic Hybrid Nanomaterials, 2012; 1(2): 93-96.
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