Abd El-Galeel, Mohamed Awad Saad: Solubility and Stability of Natural Food Colorants in Microemulsions. - Bonn, 2002. - Dissertation, Rheinische Friedrich-Wilhelms-Universität Bonn.
Online-Ausgabe in bonndoc: https://nbn-resolving.org/urn:nbn:de:hbz:5n-01126
urn: https://nbn-resolving.org/urn:nbn:de:hbz:5n-01126,
author = {{Mohamed Awad Saad Abd El-Galeel}},
title = {Solubility and Stability of Natural Food Colorants in Microemulsions},
school = {Rheinische Friedrich-Wilhelms-Universität Bonn},
year = 2002,
note = {Several microemulsion systems were prepared by using different natural oils such as peppermint oil alone or mixed with a common edible oils (soybean, peanut or rapeseed oil), different surfactants such as lecithin, monoolein or Tween20 and an aqueous solution (water or 20% solution of NaCl, sucrose or citric acid ) without or with ethanol as cosurfactant. The solubility of curcumin in these microemulsion systems was investigated. The stability of curcumin solubilized in these microemulsions against UV light and normal electric light was also studied. The stability of curcumin was determined as the change in curcumin color shade by using Measuring Color Instrument.
The results obtained indicated that microemulsions can be prepared by using a suitable components for food applications. These microemulsions greatly enhanced the solubility of curcumin. The solubility of curcumin in these microemulsions is more higher than that in ethanol, edible oils and peppermint oil. Tween20/peppermint oil microemulsions exhibited the highst solubility for curcuminn and optimum water solubilization capacity. All microemulsions on the basis of the stability tests offered good results for curcumin stability against UV and normal electric light for long period, except microemulsions prepared by NaCl solution as aqueous phase.
These prepared microemulsions are suggested to be promising for solubility and stability of curcumin and other natural food colorants which have similar characteristics (insoluble in water, poorly soluble in vegetable oils and sensitive to light).},

url = {http://hdl.handle.net/20.500.11811/1759}

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