Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 9, 2016, Pages 1970-1976

  Yi, Jiang ^a   Fan, Yuting ^b   Yokoyama, Wallace ^c   Zhang, Yuzhu ^c   Zhao, Liqing ^a  

^a SHENZHEN UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

antioxidant; degradation; isomerization; nanoemulsion; carotene

Indexed keywords

ANTIOXIDANTS; CHEMICAL STABILITY; CHROMATOGRAPHY; DEGRADATION; EMULSIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; ISOMERS; LIQUID CHROMATOGRAPHY; VEGETABLE OILS;

ANTI-OXIDANT ACTIVITIES; MEAN PARTICLE DIAMETER; MEDIUM CHAIN TRIGLYCERIDES; NANOEMULSION; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; PHYSICAL STABILITY; SODIUM CASEINATE;

ASCORBIC ACID;

ANTIOXIDANT; BETA CAROTENE; CASEIN; CORN OIL; EMULSIFYING AGENT; EMULSION;

CHEMISTRY; DRUG STABILITY; EMULSION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERISM; NANOTECHNOLOGY; PARTICLE SIZE;

ANTIOXIDANTS; BETA CAROTENE; CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CORN OIL; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; HOT TEMPERATURE; ISOMERISM; NANOTECHNOLOGY; PARTICLE SIZE;

EID: 84960444364     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b05478     Document Type: Article

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