High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

Food Chemistry

Volumn 199, Issue , 2016, Pages 463-470

  Sotomayor Gerding, Daniela ^a   Oomah, B Dave ^b   Acevedo, Francisca ^a   Morales, Eduardo ^a   Bustamante, Mariela ^a   Shene, Carolina ^a   Rubilar, Mónica ^a  

^a UNIVERSIDAD DE LA FRONTERA   (Chile)

^b SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Antioxidants; Bioaccessibility; Carotenoids; Linseed oil; Nanoemulsions

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; DRYING OILS; EMULSIFICATION; FATTY ACIDS; OILSEEDS; PIGMENTS; SODIUM CHLORIDE;

BIOACCESSIBILITY; CAROTENOIDS; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; IN-VITRO DIGESTIONS; LINSEED OIL; NANO-EMULSIONS; PROCESSING ENVIRONMENTS;

STABILITY;

ASCORBIC ACID; ASTAXANTHIN; BUTYLCRESOL; CAROTENOID; LINSEED OIL; LYCOPENE; NUTRACEUTICAL; TROLOX C; EMULSION;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; DISPERSITY; ELECTROPHORETIC MOBILITY; EMULSION; IN VITRO STUDY; INTESTINE; IONIC STRENGTH; MOUTH; NANOEMULSION; PARTICLE SIZE; PRESSURE; STOMACH; TEMPERATURE; ZETA POTENTIAL; CHEMISTRY;

BIOLOGICAL AVAILABILITY; CAROTENOIDS; EMULSIONS; LINSEED OIL;

EID: 84988524938     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.004     Document Type: Article

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