Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils

Food Research International

Volumn 106, Issue , 2018, Pages 439-445

  Meroni, Erika ^a   Raikos, Vassilios ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Beverage emulsion; Bioaccessibility; In vitro digestion; Lycopene; Orange oil

Indexed keywords

ANTIOXIDANTS; BEVERAGES; CITRUS FRUITS; DEGRADATION; EMULSIFICATION; FATTY ACIDS; OSTWALD RIPENING; VEGETABLE OILS;

BEVERAGE EMULSIONS; BIOACCESSIBILITY; IN-VITRO DIGESTIONS; LYCOPENES; ORANGE OIL;

CHEMICAL STABILITY;

ANTIOXIDANT; CORN OIL; LYCOPENE; ORANGE OIL; TRIACYLGLYCEROL; TRIBUTYRIN; VEGETABLE OIL; WATER;

BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; EMULSION; FOOD HANDLING; FOOD STORAGE; OXIDATION REDUCTION REACTION; PROCEDURES; STOMACH JUICE; TIME FACTOR;

ANTIOXIDANTS; BEVERAGES; CORN OIL; DIGESTION; EMULSIONS; FOOD HANDLING; FOOD STORAGE; GASTRIC JUICE; LYCOPENE; OXIDATION-REDUCTION; PLANT OILS; TIME FACTORS; TRIGLYCERIDES; WATER;

EID: 85041446247     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.01.013     Document Type: Article

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