Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

This study evaluates the effect of modified lecithin (ML) and sodium caseinate (SC) on the formulation, stability and bioaccessibility of astaxanthin (AXT) loaded oil-in-water (O/W) nanoemulsions. These nanoemulsions were formulated using high-pressure homogenization in four passes at 100MPa. The vo...

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Veröffentlicht in:	Food research international 2017-12, Vol.102, p.364-371
Hauptverfasser:	Khalid, Nauman, Shu, Gaofeng, Holland, Brenden J., Kobayashi, Isao, Nakajima, Mitsutoshi, Barrow, Colin J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Astaxanthin Bioaccessibility Caseins - chemistry Dietary Supplements Digestion Drug Stability Emulsifying Agents - chemistry Emulsions Encapsulation efficiency Food Handling - methods Freeze-thaw treatment Hydrogen-Ion Concentration Lecithins - chemistry Nanoemulsions Nanoparticles Osmolar Concentration Soybean Oil - chemistry Storage stability Temperature Time Factors Water - chemistry Xanthophylls - chemistry
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