کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584049 | 1492022 | 2019 | 40 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60)â¯nm-161.0 (27.30)â¯nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007)â¯mg.mLâ1] compared to the crude extract [0.026 (0.003)â¯mg.mLâ1]. The yogurt added with this nanoencapsulate remained stable for 60â¯days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 562-572
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 562-572
نویسندگان
Anny Karoliny de Oliveira Cavalcanti Medeiros, Camila de Carvalho Gomes, Mary Louize Querino de Araújo Amaral, Luciana Daniela Gurgel de Medeiros, Isaiane Medeiros, Dayanne Lopes Porto, CÃcero Flávio Soares Aragão, Bruna Leal Lima Maciel,