The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe)

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• 作者：Marí ; a L. Zambrano-Zaragoza^a ; ^{luz.zambrano@unam.mx} ; David Quintanar-Guerrero^b ; ^{quintana@unam.mx} ; Alicia Del Real^c ; ^{adelreal@unam.mx} ; Elizabeth Piñ ; on-Segundo^d ; ^{epinons@comunidad.unam.mx} ; José ; F. Zambrano-Zaragoza^e ; ^{jzambran@nayar.uan.mx}
• 关键词：Nanocapsules ; Xanthan gum ; Controlled release ; Coatings ; Higuchi model
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：1874-1882
• 全文大小：1610 K
• 卷排序：157

文摘

Nanocapsules containing β-carotene were prepared by emulsification-diffusion. Xanthan gum was employed as a matrix to support the β-carotene nanocapsules. Fresh-cut melon was coated with different nanoparticles, including nanocapsules. The release of β-carotene nanocapsules was fitting a Higuchi release model. The nanocapsule/xanthan gum coating helped maintain melon quality.