Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems
Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems
复制标题
DOI：
10.1016/j.foodchem.2013.01.012
复制
发表时间：
2013-07-01
期刊：
影响因子：
8.8
通讯作者：
Tan, Chin Ping
中科院分区：
文献类型：
--
作者：
Anarjan, Navideh;Tan, Chin Ping
在纳米分散体系中溶解虾青素是将虾青素掺入水基食品制剂中的有前途的方法。在这项研究中，虾青素纳米分散体的化学稳定性稀释在橙子汁和脱脂牛奶作为模型食品系统和去离子水作为对照进行了评估。与对照相比，纳米分散体在食品系统中显示出显著（p < 0.05）更好的稳定性。研究了稳定剂和稀释因子的影响。在脱脂乳和去离子水中，稳定剂的类型对储存期间的虾青素降解具有显著影响（p < 0.05）。还评估了在选定的食品系统中从稀释的虾青素纳米分散体中的虾青素的体外细胞摄取。虾青素纳米分散体在脱脂乳中的细胞摄取显著高于（p < 0.05）虾青素纳米分散体在橙子汁和去离子水中的细胞摄取。可以通过掺入到基于蛋白质的食物如牛奶中来实现来自所制备的虾青素纳米分散体的虾青素的高体外细胞摄取。(C)2013爱思唯尔有限公司保留所有权利。
Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p < 0.05) better stability in food systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p < 0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p < 0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based foods such as milk. (C) 2013 Elsevier Ltd. All rights reserved.