Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage.

Bassijeh, Arezu; Ansari, Sara; Hosseini, Seyed Mohammad Hashem

Bassijeh, Arezu; Ansari, Sara; Hosseini, Seyed Mohammad Hashem.

Afiliación

Bassijeh A; Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
Ansari S; Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran. Electronic address: ansari.fse@gmail.com.
Hosseini SMH; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Food Res Int ; 137: 109689, 2020 11.

Article en En | MEDLINE | ID: mdl-33233264

Asunto(s)

Bebidas; Emulsiones; Solubilidad; Proteína de Suero de Leche; Xantófilas

Palabras clave

1-Butanol (PubChem CID: 263); 2-Thiobarbituric acid (PubChem CID: 2723628); Acetic acid (PubChem CID: 176); Astaxanthin; Citric acid (PubChem CID: 311); Encapsulation; Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); Hexane (PubChem CID: 8058); Multilayer emulsion; Natural colorant; Persian gum; Sodium sulfate (PubChem CID: 24436); Sunset Yellow FCF (PubChem CID: 17730); Trichloroacetic acid (PubChem CID: 6421); WPI

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bebidas Idioma: En Revista: Food Res Int Año: 2020 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Canadá

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