Encapsulation of ¦Â-carotene in oleogel-in-water Pickering emulsion
During the lipolysis process, smaller mixed micelles were formed when the particles were prepared using higher SO concentrations. Interestingly, an appreciable increase in the ?-carotene bioaccessibility was observed, reaching maximum value at 10 %wt. SO, implying the effect of oil structuring on the ?-carotene release process.
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Enhancement of beta-carotene stability by encapsulation in high
Initially, 0.05% of powdered ¦Â-carotene was added to corn oil and then the system was heated and stirred continuously for 1 h (95 ¡ãC). The carotenoid-loaded oil was then cooled to ambient temperature and HIPEs were prepared using the method described earlier. HIPEs formed by pure OSA-starch (2%) were used as a control.
Get InquiryHigh loading contents, distribution and stability of ¦Â-carotene
The loading content of ¦Â-carotene in present HIPEs was generally elevated by more than 10¨C200 times compared with those reported in the previous literature. With the increase of loading contents, ¦Â-carotene distributed both inside and on the surface of the oil droplets. Conflicts of interest. There are no conflicts to declare. Acknowledgements
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Encapsulation of ¦Â-carotene in wheat gluten ... - ScienceDirect
The emulsion was loaded with ¦Â-carotene to investigate its protective effects on carotene. The research findings showed the thermal and storage stability of Pickering emulsion was the best when the concentration of glycosylated gluten nanoparticles was 4 % and oil-water volume was 40 %.
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Encapsulation of ¦Â-carotene in wheat gluten ... - ScienceDirect
The higher retention of ¦Â-carotene within the WGN-XG emulsions may be explained by the following factors. First, the presence of a thick biopolymer layer around the carotenoid-loaded oil droplets may have provided a steric barrier that inhibited the diffusion of pro-oxidants and free radicals into the droplets.
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The Needs and Applications of Delivery Systems to Fortify Food
activity: Coix seed oil and ¦Â Carotene co-loaded liposomes. Journal of agricultural and food chemistry 67(1): 406-414. 10. Liu W, Wang J, McClements DJ, Zou L (2018) Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility. Journal of Functional Foods 40:
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The physicochemical stability and in vitro bioaccessibility of beta
Proteins are often used to encapsulate oil droplets containing oilsoluble nutrients, such as ¦Â-carotene, curcumin, and polyunsaturated fatty acids, because of their better amphiphilicity (Kharat
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Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate/alginate
Britooliveira, Encapsulation of Beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: Production parameters, alpha-tocopherol coencapsulation and stability under stress conditions, Journal of Food Science, ¡í 82, §ã. 659
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?Liqiang Zou? - ?Google Scholar?
Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility W Liu, J Wang, DJ McClements, L Zou Journal of functional foods 40, 527-535 , 2018
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Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate
At pH values above the pI (4.6) of the protein, the caseinate-coated oil droplets, caseinate molecules, and alginate molecules were negatively all charged. As a result, there would be a relatively strong electrostatic repulsion between them, which would have inhibited their self-assembly.
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Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate
The ¦Â-carotene-loaded microparticles had a particle size (1.87 ¡À 0.03 ¦Ìm) larger than that of caseinate emulsions (0.48 ¡À 0.01 ¦Ìm) (P < .05). Microparticles were stable to aggregation over a wide pH range (3¨C7) and at high salt levels (0¨C1000 mM NaCl), and protected ¦Â-carotene from degradation during storage.
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Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate
A previous study reported that trapping ¦Â-carotene-loaded oil droplets in protein-alginate microparticles was observed with less oil-water phase separation and had a relatively constant particle
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Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate
@article{Liu2018EncapsulationO, title={Encapsulation of $beta$-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility}, author={Wei Liu and Jian Wang and David Julian Mcclements and Liqiang Zou}, journal={Journal of Functional Foods}, year={2018}, volume={40}, pages={527-535
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Alginate Gel-Based Carriers for Encapsulation of Carotenoids
The stability of ¦Â-carotene loaded alginate carriers with 0.5% alginate prevented the degradation of ¦Â-carotene 1.5 times more efficiently than 1% beads at 25, 35, and 45 ¡ãC in darkness for 32 days which is in accordance with the fact that an increase in the concentration of alginate results in the formation of a more inhomogeneous gel
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Enhancement of beta-carotene stability by encapsulation
Initially, 0.05% of powdered ¦Â-carotene was added to corn oil and then the system was heated and stirred continuously for 1 h (95 ¡ãC). The carotenoid-loaded oil was then cooled to ambient temperature and HIPEs were prepared using the method described earlier. HIPEs formed by pure OSA-starch (2%) were used as a control.
Get Inquiry?Liqiang Zou? - ?Google Scholar?
Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility W Liu, J Wang, DJ McClements, L Zou Journal of functional foods 40, 527-535 , 2018
Get InquiryEncapsulation of ¦Â-carotene-loaded oil droplets in caseinate
Britooliveira, Encapsulation of Beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: Production parameters, alpha-tocopherol coencapsulation and stability under stress conditions, Journal of Food Science, ¡í 82, §ã. 659
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David MCCLEMENTS - Professor (Full) - BSc (Hons), PhD
Encapsulation of ¦Â-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility Article Jan 2018
Get InquiryEncapsulation of ¦Â-Carotene by Emulsion Electrospraying Using
The encapsulation ¦Â-carotene in whey protein concentrate (WPC) capsules through the emulsion electrospraying technique was studied, using deep eutectic solvents (DES) as solvents. These novel solvents are characterized by negligible volatility, a liquid state far below 0 ¡ãC, a broad range of polarity, high solubilization power strength for a
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