A comparison of physicochemical stabilities of β-carotene-loaded nanoemulsions prepared with different food proteins
| Autor: | Geun-Pyo Hong, Yun Joong Kwon, Yeon-Ji Jo, Mi-Jung Choi |
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| Rok vydání: | 2019 |
| Předmět: |
Active ingredient
biology Chemistry General Chemical Engineering medicine.medical_treatment 010401 analytical chemistry Carotene Sodium Caseinate 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences Whey protein isolate 0404 agricultural biotechnology Pulmonary surfactant medicine biology.protein Degradation (geology) Chemical stability Food science Neutral ph Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 13:1373-1381 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-019-00053-3 |
| Popis: | β-Carotene nanoemulsions (BC-NEs), as potential active ingredients for water-based food systems, were stabilized with different food proteins (whey protein isolate (WPI); or sodium caseinate (SC)). The surfactant Tween 20 was used for comparison or in combination with the food proteins. The influence of heating, freezing, pH, and salts on the physical and chemical stabilities of the BC-NEs was investigated. The BC-NEs were stable to aggregation against heating, NaCl, and neutral pH, but were physically unstable against CaCl2 (WPI: 3.4 µm at > 150 mM; SC: 2.6 µm at > 10 mM) and low pH (WPI: 2.8 µm, SC: 1.3 µm at pH 3). However, the combination of Tween 20 and the proteins effectively prohibited BC-NE droplet aggregation under CaCl2 and low-pH conditions. In the chemical stability tests, BC degradation was significantly slower in the WPI-stabilized BC-NEs (WPI: 52% BC at 8 weeks) than in the others (Tween 20, SC |
| Databáze: | OpenAIRE |
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