Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticles

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 42-49

  Cao Hoang, Lan ^a,b   Fougère, Rémi ^a   Waché, Yves ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

Author keywords

Carotene; Encapsulation; Oxidation; Oxidation products; Polylactic acid; Prooxidant; Spectrophotometry; Supramolecular aggregation; Xanthine oxidase

Indexed keywords

OXIDATION PRODUCTS; POLY LACTIC ACID; PROOXIDANT; SUPRAMOLECULAR AGGREGATION; XANTHINE OXIDASE;

ABSORPTION; DEGRADATION; DISPERSIONS; LACTIC ACID; MICELLES; OXIDATION; OXYGEN; SPECTROPHOTOMETRY; SUPRAMOLECULAR CHEMISTRY;

AGGLOMERATION;

BETA CAROTENE; NANOPARTICLE; POLYLACTIC ACID; POLYSORBATE 80; REACTIVE OXYGEN METABOLITE; XANTHINE OXIDASE;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CHEMICAL STRUCTURE; DEGRADATION; ENCAPSULATION; MICELLE; MOLECULAR STABILITY; OXIDATION; PARTICLE SIZE; ULTRAVIOLET SPECTROSCOPY;

EID: 77955275124     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.100     Document Type: Article

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