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Tabatabaei SM, Varidi M, Moeenfard M. Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates. Food Chem X 2024; 23:101781. [PMID: 39280212 PMCID: PMC11402433 DOI: 10.1016/j.fochx.2024.101781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 08/23/2024] [Accepted: 08/24/2024] [Indexed: 09/18/2024] Open
Abstract
Despite poor stability of natural pigments against degradation, using these colorants have attracted great interest due to their various beneficial effect on human health. Accordingly, in the present study, an emulgel based on soy protein isolate-gellan gum conjugate was fabricated via Millard reaction. Then, the effectiveness of emulgel on improving the stability of anthocyanin (ACN) and β-carotene (BC) with different loading concentration (5, 10, and 15 mg/mL) against UV-C irradiation was investigated. Degradation kinetic results exhibited the higher stability of ACN upon co-loading with BC, as the half-life of ACN in free aqueous solution, loaded and co-loaded in emulgel was found to be 0.698, 2.648 and 3.164 days, respectively. The emulgel effectively improved the stability of BC, as well, and no degradation was observed during storage time. The release studies of the pigments showed Fickian diffusion mechanism. Furthermore, their release patterns were found to be independent and differences among the release from individual or simultaneous loaded system were rather small. Overall, our findings elucidated the promising potential of co-loading within emulgel as a safe delivery system in stability enhancement of natural pigments.
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Affiliation(s)
- Seyed Mahdi Tabatabaei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Marzieh Moeenfard
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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2
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Huang Z, Ni Y, Yu Q, Li J, Fan L, Eskin NAM. Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm. Adv Colloid Interface Sci 2022; 304:102663. [PMID: 35430426 DOI: 10.1016/j.cis.2022.102663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 04/03/2022] [Accepted: 04/03/2022] [Indexed: 11/18/2022]
Abstract
Understanding the complicated emulsion microstructures by microscopic images will help to further elaborate their mechanisms and relevance. The formidable goal of the classification and quantification of emulsion microstructure appears difficult to achieve. However, object detection algorithm in deep learning makes it feasible. This paper reports a new technique for evaluating Pickering emulsion properties through classification and quantification of the emulsion microstructure by object detection algorithm. The trained neural network models characterize the emulsion droplets by distinguishing between different individual emulsion droplets and morphological mechanisms from numerous microscopic images. The quantified results of the emulsion droplets presented in this study, provide details of statistical changes at different concentrations of the Pickering interface and storage temperatures enabling elucidation of the mechanisms involved. This methodology provides a new quantitative and statistical analysis of emulsion microstructure and properties.
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Affiliation(s)
- Zongyu Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yang Ni
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Qun Yu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - N A Michael Eskin
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N, Canada
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3
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Tan H, Zhang R, Han L, Zhang T, Ngai T. Pickering emulsions stabilized by aminated gelatin nanoparticles: Are gelatin nanoparticles acting as genuine Pickering stabilizers or structuring agents? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107151] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Thi-Yen Le T, Hussain S, Tsay RY, Noskov BA, Akentiev A, Lin SY. On the equilibrium surface tension of aqueous protein solutions – Bovine serum albumin. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118305] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Zhang C, Li B. Fabrication and stability of carotenoids-loaded emulsions stabilized by soy protein isolate. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2020.1791718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Chunlan Zhang
- College of Life Science, Tarim University, Alar, China
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar, Xinjiang, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
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6
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Pei Y, Hinchliffe BA, Minelli C. Measurement of the Size Distribution of Multimodal Colloidal Systems by Laser Diffraction. ACS OMEGA 2021; 6:14049-14058. [PMID: 34124428 PMCID: PMC8190786 DOI: 10.1021/acsomega.1c00411] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 04/09/2021] [Indexed: 06/01/2023]
Abstract
Laser diffraction (LD) is a well-established tool for the measurement of particle size distribution. Recently, its demand and use for the measurement of complex biological systems have increased. Among the challenges that these types of samples present, there is the presence of multiple particle populations whose modal size may span across several orders of magnitude. In this study, we assessed the accuracy of LD for the measurement of the modal diameter of both single and mixed populations of polystyrene particles with diameters ranging from 60 nm to 40 μm. We discuss the application of different available algorithms to the analysis of the data and their impact on the measurement results. Independent methods were applied to guide the selection of the algorithms and validate the measured size distributions. We found that the modal diameters of the particle size distribution measured by LD for the mixed suspension was accurate within 2 % for particles larger than 1 μm and generally within 25 % for the particles tested. Method repeatability was found to be robust, with deviations below 1%. The method was also found to be useful for estimating the relative concentration of the particle populations in the mixed samples. This study provides confidence in the use of LD for the measurement of complex multimodal colloidal samples.
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7
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Manzoor M, Singh J, Gani A, Noor N. Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives. Food Chem 2021; 362:130141. [PMID: 34091168 DOI: 10.1016/j.foodchem.2021.130141] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 05/11/2021] [Accepted: 05/16/2021] [Indexed: 01/17/2023]
Abstract
Color is the prime attribute with a large impact on consumers' perception, selection, and acceptance of foods. However, the belief in bio-safety protocols, health benefits, and the nutritional importance of food colors had focused the attention of the scientific community across the globe towards natural colorants that serve to replace their synthetic toxic counterparts. Moreover, multi-disciplinary applications of greener extraction techniques and their hyphenated counterparts for selective extraction of bioactive compounds is a hot topic focusing on process intensification, waste valorization, and retention of highly stable bioactive pigments from natural sources. In this article, we have reviewed available literature to provide all possible information on various aspects of natural colorants, including their sources, photochemistry and associated biological activities explored under in-vitro and in-vivo animal and human studies. However a particular focus is given on innovative technological approaches for the effective extraction of natural colors for nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Mehnaza Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India.
| | - Jagmohan Singh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Nairah Noor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
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8
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Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110903] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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9
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de Oliveira GLR, Medeiros I, Nascimento SSDC, Viana RLS, Porto DL, Rocha HAO, Aragão CFS, Maciel BLL, de Assis CF, Morais AHDA, Passos TS. Antioxidant stability enhancement of carotenoid rich-extract from Cantaloupe melon (Cucumis melo L.) nanoencapsulated in gelatin under different storage conditions. Food Chem 2021; 348:129055. [PMID: 33508595 DOI: 10.1016/j.foodchem.2021.129055] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 12/09/2020] [Accepted: 01/05/2021] [Indexed: 02/09/2023]
Abstract
The study evaluated the potential and antioxidant stability of nanoencapsulated carotenoid-rich extract (CE) from Cantaloupe melon (EPG). DPPH and ABTS radical scavenging assays were used to investigate the nanoencapsulation effect on antioxidant potential. CE and EPG stability were evaluated at 25 °C and 5 °C, with and without light (1600 lx) for 60 days, determining the β-carotene concentration by UHPLC and antioxidant potential by ABTS. The antioxidant potential of carotenoids increased after nanoencapsulation (57-59%). After 60 days, there was low retention of β-carotene (0-43.6%) in the CE, mainly at 25 °C light (0.00%) and dark (10.0%), and total loss of activity in the four conditions. EPG preserved the β-carotene concentration in the dark at 25 °C (99.0%) and in the light (83.1%) and dark (99.0%) at 5 °C, maintaining the antioxidant potential (68.7-48.3%). Therefore, EPG enhanced and stabilized the antioxidant potential of carotenoids, beneficial to human health.
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Affiliation(s)
| | - Isaiane Medeiros
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Sara Sayonara da Cruz Nascimento
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Rony Lucas Silva Viana
- Postgraduate Program in Biochemistry, Center for Biosciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Dayanne Lopes Porto
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59012-570, Brazil
| | - Hugo Alexandre Oliveira Rocha
- Postgraduate Program in Biochemistry, Center for Biosciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Cícero Flávio Soares Aragão
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59012-570, Brazil
| | - Bruna Leal Lima Maciel
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Cristiane Fernandes de Assis
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59012-570, Brazil
| | - Ana Heloneida de Araújo Morais
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Postgraduate Program in Biochemistry, Center for Biosciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
| | - Thaís Souza Passos
- Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
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10
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Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110059] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Coupling Ultrafiltration-Based Processes to Concentrate Phenolic Compounds from Aqueous Goji Berry Extracts. Molecules 2020; 25:molecules25163761. [PMID: 32824751 PMCID: PMC7547376 DOI: 10.3390/molecules25163761] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/15/2020] [Accepted: 08/16/2020] [Indexed: 01/11/2023] Open
Abstract
In this work, a membrane-based process for the purification and concentration of antioxidant compounds from aqueous Goji (Lycium barbarum L.) berry extracts was investigated. The aqueous extract was previously clarified with hollow fiber ultrafiltration (UF) membranes in order to remove suspended solids and β-carotene and to produce a clarified extract enriched in phenolic compounds. Then, three UF flat sheet polyamide membranes with a molecular weight cut-off (MWCO) in the range 1000–3500 Da were tested to purify and concentrate phenolic compounds from the clarified extract. The effect of MWCO and transmembrane pressure (TMP) on the performance of selected membranes in terms of productivity and selectivity towards total dissolved solids (TDS), total phenolic compounds (TPC), total carbohydrates (TC) and total antioxidant activity (TAA) was evaluated. Experimental results indicated that the 2500 Da membrane exhibited a lower fouling index, higher cleaning efficiency, lower rejection towards carbohydrates (lower than 30%) and higher rejection towards phenolic compounds (higher than 50%) in comparison to the other investigated membranes. The inclusion of a diafiltration process in the treatment of the clarified extract with this membrane in a spiral-wound configuration improved the concentration of sugar compounds in the permeate stream and increased the purification of phenolic compounds in the retentate fraction.
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12
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Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105600] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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13
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Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 2020; 9:foods9030325. [PMID: 32168809 PMCID: PMC7143550 DOI: 10.3390/foods9030325] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/07/2020] [Accepted: 03/08/2020] [Indexed: 12/15/2022] Open
Abstract
Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.
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Yang C, Hassan YI, Liu R, Zhang H, Chen Y, Zhang L, Tsao R. Anti-Inflammatory Effects of Different Astaxanthin Isomers and the Roles of Lipid Transporters in the Cellular Transport of Astaxanthin Isomers in Caco-2 Cell Monolayers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6222-6231. [PMID: 31117505 DOI: 10.1021/acs.jafc.9b02102] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The anti-inflammatory effects and cellular transport mechanisms of all- E-astaxanthin and its 9Z- and 13Z-isomers were investigated in a Caco-2 cell monolayer model. All three astaxanthin isomers at 1.2 μM significantly reduced the TNF-α-induced secretion of IL-8 by 22-27%. Z-Astaxanthins, especially 9 Z-astaxanthin exhibited greater anti-inflammatory effect than all- E-astaxanthin by down-regulating pro-inflammatory cytokines COX-2 and TNF-α gene expression to 0.88 ± 0.01-fold and 0.83 ± 0.17-fold that of the negative control (NC), respectively. The anti-inflammatory effects of astaxanthin isomers were achieved via modulating the NF-κB signaling pathway as they down-regulated TNF-α-induced phosphorylation of IκBα from 5.3 ± 0.19-fold to 3.8 ± 0.33-4.5 ± 0.27-fold of NC. The scavenger receptor class B type I protein (SR-BI) was found to facilitate the cellular uptake of astaxanthin isomers. Its inhibitor (BLT-1) and antibody (Anti-SRBI) significantly reduced cellular uptake efficiency of all- E-astaxanthin (18.9% and 16.7%, respectively) and 13Z-astaxanthin (28.8% and 30.2%, respectively), but not of 9Z-astaxanthin. The molecular docking experiment showed that 13 Z-astaxanthin had significantly higher affinity with SR-BI (atomic contact energy: -420.31) than all- E-astaxanthin and 9 Z-astaxanthin, which at least partially supports the higher bioavailability of 13 Z-astaxanthin observed in vivo by others.
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Affiliation(s)
- Cheng Yang
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , P. R. China
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario N1G 5C9 , Canada
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , P. R. China
| | - Yousef I Hassan
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario N1G 5C9 , Canada
| | - Ronghua Liu
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario N1G 5C9 , Canada
| | - Hua Zhang
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario N1G 5C9 , Canada
| | - Yuhuan Chen
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario N1G 5C9 , Canada
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , P. R. China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , P. R. China
- School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , P. R. China
| | - Rong Tsao
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario N1G 5C9 , Canada
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15
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16
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Gasa-Falcon A, Odriozola-Serrano I, Oms-Oliu G, Martín-Belloso O. Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion. Food Funct 2019; 10:713-722. [DOI: 10.1039/c8fo02069h] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
This study reveals the importance of emulsifier nature and concentration used to elaborate nanoemulsions as targeted delivery systems for β-carotene.
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Affiliation(s)
- Ariadna Gasa-Falcon
- Department of Food Technology
- University of Lleida-Agrotecnio Centre
- 25198 Lleida
- Spain
| | | | - Gemma Oms-Oliu
- Department of Food Technology
- University of Lleida-Agrotecnio Centre
- 25198 Lleida
- Spain
| | - Olga Martín-Belloso
- Department of Food Technology
- University of Lleida-Agrotecnio Centre
- 25198 Lleida
- Spain
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17
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Ramadan MF. Bioactive Phytochemicals of Cape Gooseberry (Physalis peruviana L.). REFERENCE SERIES IN PHYTOCHEMISTRY 2019. [DOI: 10.1007/978-3-030-06120-3_3-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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18
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Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type. Food Chem 2018; 257:361-367. [DOI: 10.1016/j.foodchem.2018.03.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 03/05/2018] [Accepted: 03/08/2018] [Indexed: 11/18/2022]
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19
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Medeiros AKDOC, Gomes CDC, Amaral MLQDA, Medeiros LDGD, Medeiros I, Porto DL, Aragão CFS, Maciel BLL, Morais AHDA, Passos TS. Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.). Food Chem 2018; 270:562-572. [PMID: 30174087 DOI: 10.1016/j.foodchem.2018.07.099] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 07/15/2018] [Accepted: 07/16/2018] [Indexed: 01/27/2023]
Abstract
Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60) nm-161.0 (27.30) nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007) mg.mL-1] compared to the crude extract [0.026 (0.003) mg.mL-1]. The yogurt added with this nanoencapsulate remained stable for 60 days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyes.
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Affiliation(s)
| | - Camila de Carvalho Gomes
- Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | | | | | - Isaiane Medeiros
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Dayanne Lopes Porto
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Cícero Flávio Soares Aragão
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Bruna Leal Lima Maciel
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Ana Heloneida de Araújo Morais
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
| | - Thais Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
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20
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Behavior of bovine serum albumin in the presence of locust bean gum. Int J Biol Macromol 2018; 111:1-10. [DOI: 10.1016/j.ijbiomac.2017.12.139] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 12/23/2017] [Accepted: 12/25/2017] [Indexed: 12/16/2022]
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21
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Meroni E, Raikos V. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types. Food Funct 2018; 9:320-330. [DOI: 10.1039/c7fo01170a] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The bioaccessibility of β-carotene in beverage emulsions was enhanced by modifying the lipid composition of the dispersed phase.
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Affiliation(s)
- Erika Meroni
- Human Nutrition Unit
- Department of Food
- Environmental and Nutritional Sciences (DeFENS)
- University of Milan
- 20133 Milan
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In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy. Food Chem 2017; 233:197-203. [DOI: 10.1016/j.foodchem.2017.04.086] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 10/26/2016] [Accepted: 04/15/2017] [Indexed: 11/23/2022]
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Fahmi Wan Mohamad WA, McNaughton D, Buckow R, Augustin MA. Stability and partitioning of β-carotene in whey protein emulsions during storage. Food Funct 2017; 8:3917-3925. [DOI: 10.1039/c7fo01012e] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Raman spectra of β-carotene in a droplet O/W emulsion, with bands originating from vibrations of the isoprene units of β-carotene molecules.
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Affiliation(s)
| | - D. McNaughton
- Centre for Biospectroscopy
- School of Chemistry
- Faculty of Science
- Monash University
- Clayton
| | - R. Buckow
- CSIRO Agriculture & Food
- Werribee
- Australia
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Liu X, McClements DJ, Cao Y, Xiao H. Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9443-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Stutz H, Bresgen N, Eckl PM. Analytical tools for the analysis of β-carotene and its degradation products. Free Radic Res 2015; 49:650-80. [PMID: 25867077 PMCID: PMC4487603 DOI: 10.3109/10715762.2015.1022539] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Accepted: 02/20/2015] [Indexed: 02/07/2023]
Abstract
β-Carotene, the precursor of vitamin A, possesses pronounced radical scavenging properties. This has centered the attention on β-carotene dietary supplementation in healthcare as well as in the therapy of degenerative disorders and several cancer types. However, two intervention trials with β-carotene have revealed adverse effects on two proband groups, that is, cigarette smokers and asbestos-exposed workers. Beside other causative reasons, the detrimental effects observed have been related to the oxidation products of β-carotene. Their generation originates in the polyene structure of β-carotene that is beneficial for radical scavenging, but is also prone to oxidation. Depending on the dominant degradation mechanism, bond cleavage might occur either randomly or at defined positions of the conjugated electron system, resulting in a diversity of cleavage products (CPs). Due to their instability and hydrophobicity, the handling of standards and real samples containing β-carotene and related CPs requires preventive measures during specimen preparation, analyte extraction, and final analysis, to avoid artificial degradation and to preserve the initial analyte portfolio. This review critically discusses different preparation strategies of standards and treatment solutions, and also addresses their protection from oxidation. Additionally, in vitro oxidation strategies for the generation of oxidative model compounds are surveyed. Extraction methods are discussed for volatile and non-volatile CPs individually. Gas chromatography (GC), (ultra)high performance liquid chromatography (U)HPLC, and capillary electrochromatography (CEC) are reviewed as analytical tools for final analyte analysis. For identity confirmation of analytes, mass spectrometry (MS) is indispensable, and the appropriate ionization principles are comprehensively discussed. The final sections cover analysis of real samples and aspects of quality assurance, namely matrix effects and method validation.
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Affiliation(s)
- H. Stutz
- Division of Chemistry and Bioanalytics, Department of Molecular Biology, University of Salzburg, Salzburg, Austria
| | - N. Bresgen
- Division of Genetics, Department of Cell Biology, University of Salzburg, Salzburg, Austria
| | - P. M. Eckl
- Division of Genetics, Department of Cell Biology, University of Salzburg, Salzburg, Austria
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Abstract
Microbial cells accumulate pigments under certain culture conditions, which have very important industrial applications. Microorganisms can serve as sources of carotenoids, the most widespread group of naturally occurring pigments. More than 750 structurally different yellow, orange, and red colored molecules are found in both eukaryotes and prokaryotes with an estimated market of $ 919 million by 2015. Carotenoids protect cells against photooxidative damage and hence found important applications in environment, food and nutrition, disease control, and as potent antimicrobial agents. In addition to many research advances, this paper reviews concerns with recent evaluations, applications of microbial pigments, and recommendations for future researches with an understanding of evolution and biosynthetic pathways along with other relevant aspects.
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27
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Shen Q, Quek SY. Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Bustos-Garza C, Yáñez-Fernández J, Barragán-Huerta BE. Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.061] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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30
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Degrou A, Georgé S, Renard CM, Page D. Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice. Food Chem 2013; 136:435-41. [DOI: 10.1016/j.foodchem.2012.08.065] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Revised: 08/21/2012] [Accepted: 08/23/2012] [Indexed: 11/26/2022]
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31
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Niu X, Gao X, Wang H, Wang X, Wang S. Insight into the dynamic interaction between different flavonoids and bovine serum albumin using molecular dynamics simulations and free energy calculations. J Mol Model 2012; 19:1039-47. [PMID: 23114430 DOI: 10.1007/s00894-012-1649-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2012] [Accepted: 10/14/2012] [Indexed: 11/24/2022]
Abstract
In this study, the binding of Bovine serum albumin (BSA) with three flavonoids, kaempferol-3-O-a-L-rhamnopyranosyl-(1-3)-a-L-rhamnopyranosyl-(1-6)-b-D-galacto- pyranoside (drug 1),kaempfol-7-O-rhamnosyl-3-O-rutinoside (drug 2)andkaempferide-7-O-(4"-O-acetylrhamnosyl)-3-O-ruti- noside (drug 3) is investigated by molecular docking, molecular dynamics (MD) simulation, and binding free energy calculation. The free energies are consistent with available experimental results and suggest that the binding site of BSA-drug1 is more stable than those of BSA-drug2 and BSA-drug3. The energy decomposition analysis is performed and reveals that the electrostatic interactions play an important role in the stabilization of the binding site of BSA-drug1 while the van der Waals interactions contribute largely to stabilization of the binding site of BSA-drug2 and BSA-drug3. The key residues stabilizing the binding sites of BSA-drug1, BSA-drug2 and BSA-drug3 are identified based on the residue decomposition analysis.
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Affiliation(s)
- Xiaodi Niu
- Department of Food quality and Safety, Jilin University, Changchun 130062, People's Republic of China.
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32
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Cilla A, Alegría A, de Ancos B, Sánchez-Moreno C, Cano MP, Plaza L, Clemente G, Lagarda MJ, Barberá R. Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: influence of food matrix and processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7282-7290. [PMID: 22738607 DOI: 10.1021/jf301165r] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of ascorbic acid. With regard to the food matrix, α-tocopherol and ascorbic acid bioaccessibility was greatest in JW beverages and lowest in JSy beverages, whereas no significant differences were found among the three beverages in terms of carotenoid bioaccessibility. HPP-treated samples showed higher tocopherol and carotenoid bioaccessibility than TT-treated samples, thus indicating that HPP combined with a milk matrix positively modulates the bioaccessibility of certain types of bioactive components of food, mainly those of a lipophilic nature.
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Affiliation(s)
- Antonio Cilla
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avenida Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
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Qian C, Decker EA, Xiao H, McClements DJ. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chem 2012; 132:1221-1229. [DOI: 10.1016/j.foodchem.2011.11.091] [Citation(s) in RCA: 370] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2011] [Revised: 10/11/2011] [Accepted: 11/16/2011] [Indexed: 11/28/2022]
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Zhang Y, Shi S, Sun X, Huang K, Chen X, Peng M. Structure-affinity relationship of bovine serum albumin with dietary flavonoids with different C-ring substituents in the presence of Fe3+ ion. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.045] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Trentin A, De Lamo S, Güell C, López F, Ferrando M. Protein-stabilized emulsions containing beta-carotene produced by premix membrane emulsification. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Serrano-Díaz J, Sánchez AM, Maggi L, Carmona M, Alonso GL. Synergic effect of water-soluble components on the coloring strength of saffron spice. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Stability of carotenoid extracts of gấc (Momordica cochinchinensis) towards cooxidation — Protective effect of lycopene on β-carotene. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.036] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Ramadan MF. Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.042] [Citation(s) in RCA: 156] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Sağlam D, Venema P, de Vries R, Sagis LM, van der Linden E. Preparation of high protein micro-particles using two-step emulsification. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.10.011] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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