Stability of β-carotene in protein-stabilized oil-in-water delivery systems.

@article{Cornacchia2011StabilityO,
  title={Stability of β-carotene in protein-stabilized oil-in-water delivery systems.},
  author={Leonardo Cornacchia and Yrjo H. Roos},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 13},
  pages={
          7013-20
        }
}
Inclusion of liposoluble bioactive compounds in fortified foods represents a complex challenge due to the labile nature of such compounds and the instability of oil-in-water emulsion-based delivery systems. In the present study, dispersions prepared with 10% (w/w) sunflower oil (SO) or hydrogenated palm kernel oil (HPKO) containing 0.05% (w/w) β-carotene were stabilized by various concentrations of whey protein isolate (WPI) or sodium caseinate (NaCas) (0.1 to 2.0% w/w) in 30% (w/w) sucrose… CONTINUE READING
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