Antioxidant stability enhancement of carotenoid rich-extract from Cantaloupe melon (Cucumis melo L.) nanoencapsulated in gelatin under different storage conditions

•Carotenoids are unstable to conditions involving heat and the presence of light.•Nanoencapsulation using gelatin increased the carotenoid's antioxidant activity.•β-carotene in EPG was stable at 25 °C (dark) and 5 °C (light and dark) for 60 days.•Antioxidant activity of the carotenoids in EPG w...

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Veröffentlicht in:	Food chemistry 2021-06, Vol.348, p.129055, Article 129055
Hauptverfasser:	de Oliveira, Grazielle Louise Ribeiro, Medeiros, Isaiane, Nascimento, Sara Sayonara da Cruz, Viana, Rony Lucas Silva, Porto, Dayanne Lopes, Rocha, Hugo Alexandre Oliveira, Aragão, Cícero Flávio Soares, Maciel, Bruna Leal Lima, de Assis, Cristiane Fernandes, Morais, Ana Heloneida de Araújo, Passos, Thaís Souza
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antioxidants Antioxidants - chemistry Antioxidants - isolation & purification cantaloupes Capsules carotenoids Carotenoids - analysis Cucumis melo Cucumis melo - chemistry food chemistry Food Storage Fruit - chemistry gelatin Gelatin - chemistry human health Humans Irradiance light nanocapsules Nanoencapsulation Nanostructures - chemistry storage Temperature β-carotene
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