Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7592354 | Food Chemistry | 2015 | 7 Pages |
Abstract
Lycopene nanoemulsions were prepared to protect the antioxidant activity and improve the bioaccessibility of lycopene-enriched tomato extract (containing 6% of lycopene) by an emulsification-evaporation method. Lycopene nanoemulsions, with droplet sizes between 100 and 200Â nm, exhibited higher anti-radical efficiency and antioxidant activity, than did those smaller than 100Â nm. Strong protectability of lycopene in droplets smaller than 100Â nm was associated with relatively slower rates of DPPH and ABTS reactions. In vitro bioaccessibility values of lycopene-enriched tomato extract, lycopene nanoemulsions with droplets larger than 100Â nm (approximately 150Â nm on average), and lycopene nanoemulsions with droplets smaller than 100Â nm (69Â nm on average) were 0.01, 0.53, and 0.77, respectively. Interestingly, nanoemulsions with droplets smaller than 100Â nm showed the highest in vitro bioaccessibility, which could be interpreted as evidence of nanoemulsification enhancing the in vitro bioaccessibility of lycopene.
Related Topics
Physical Sciences and Engineering
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Authors
Thi Van Anh Ha, Saehoon Kim, Yeri Choi, Hae-Soo Kwak, Sung Je Lee, Jingyuan Wen, Indrawati Oey, Sanghoon Ko,