Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food
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- 作者：Josiane K. Rutza ; josianekr@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Caroline D. Borgesb ; Rui C. Zambiazib ; Cleonice G. da Rosac ; Mé ; delin M. da Silvaa
- 关键词：β-Carotene (PubChem CID ; 5280489) ; Chitosan (PubChem CID ; 21896651) ; Carboxymethylcellulose (PubChem CID ; 6328154) ; Sodium tripolyphosphate (PubChem CID ; 24455)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 July 2016
- 年：2016
- 卷：202
- 期：Complete
- 页码：324-333
- 全文大小：1671 K
文摘
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Palm oil and β-carotene were encapsulated in chitosan/CMC by complex coacervation.
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Palm oil and β-carotene were encapsulated in chitosan/TPP by ionic gelation.
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Release profile was evaluated simulating gastric and intestinal conditions.
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The microparticles were applied in bread and yogurt.
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When applied in the foods the release of carotenoids was increased.