Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility
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- 作者：Zipei Zhanga ; Ruojie Zhanga ; David Julian McClementsa ; b ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：β-carotene ; Alginate ; Hydrogel beads ; Stability ; Digestion ; Bioaccessibility
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：1-10
- 全文大小：1653 K
文摘
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β-carotene was incorporated in free nanoemulsion and alginate hydrogel beads.
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Hydrogel beads encapsulation improved β-carotene chemical stability.
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Lipid digestion and β-carotene release was retarded upon encapsulation.
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Hydrogel beads could be designed to adjust the β-carotene digestion fate.