Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract

Food Chemistry

Volumn 178, Issue , 2015, Pages 115-121

  Ha, Thi Van Anh ^a   Kim, Saehoon ^a   Choi, Yeri ^a   Kwak, Hae Soo ^a   Lee, Sung Je ^b   Wen, Jingyuan ^c   Oey, Indrawati ^d   Ko, Sanghoon ^a  

^a Sejong University   (South Korea)

^b MASSEY UNIVERSITY   (New Zealand)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Antioxidant activity; Bioaccessibility; Droplet size; Lycopene; Nanoemulsion

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; FRUITS;

ANTI-OXIDANT ACTIVITIES; BIOACCESSIBILITY; DROPLET SIZES; LYCOPENES; NANOEMULSION;

DROPS;

LYCOPENE; ANTIOXIDANT; CAROTENOID; EMULSION; NANOPARTICLE; PLANT EXTRACT;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; EMULSION; EVAPORATION; IN VITRO STUDY; NANOEMULSION; TOMATO; TRANSMISSION ELECTRON MICROSCOPY; CHEMISTRY; PARTICLE SIZE;

LYCOPERSICON ESCULENTUM;

ANTIOXIDANTS; CAROTENOIDS; EMULSIONS; LYCOPERSICON ESCULENTUM; NANOPARTICLES; PARTICLE SIZE; PLANT EXTRACTS;

EID: 84921829551     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.048     Document Type: Article

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