کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7590635 1492097 2016 35 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene
چکیده انگلیسی
Food-grade nanoemulsions are potential vehicles of labile lipophilic compounds such as β-carotene, but much work is needed to improve physical and chemical stabilities. The objective of this work was to study impacts of eugenol on physical and chemical stabilities of β-carotene-loaded nanoemulsions prepared with whey protein and lecithin. The combination of whey protein and lecithin resulted in stable nanoemulsions with eugenol added at 10% mass of soybean oil. Nanoemulsions, especially with eugenol, drastically reduced the degradation of β-carotene during ambient storage, heating at 60 and 80 °C, and UV radiation at 254, 302, and 365 nm. The droplet diameter of the nanoemulsion without eugenol increased from 153.6 to 227.3 nm after 30-day ambient storage, contrasting with no significant changes of nanoemulsions with eugenol. Heating or UV radiation up to 8 h did not significantly change the droplet diameter. Therefore, eugenol can be used to improve the stability of nanoemulsion delivery systems.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 787-796
نویسندگان
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