Journal
FOOD CHEMISTRY
Volume 178, Issue -, Pages 115-121Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.01.048
Keywords
Lycopene; Nanoemulsion; Droplet size; Antioxidant activity; Bioaccessibility
Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT & Future Planning [NRF-2011-0032220]
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Lycopene nanoemulsions were prepared to protect the antioxidant activity and improve the bioaccessibility of lycopene-enriched tomato extract (containing 6% of lycopene) by an emulsification evaporation method. Lycopene nanoemulsions, with droplet sizes between 100 and 200 nm, exhibited higher anti-radical efficiency and antioxidant activity, than did those smaller than 100 nm. Strong protectability of lycopene in droplets smaller than 100 nm was associated with relatively slower rates of DPPH and ABTS reactions. In vitro bioaccessibility values of lycopene-enriched tomato extract, lycopene nanoemulsions with droplets larger than 100 nm (approximately 150 nm on average), and lycopene nanoemulsions with droplets smaller than 100 nm (69 nm on average) were 0.01, 0.53, and 0.77, respectively. Interestingly, nanoemulsions with droplets smaller than 100 nm showed the highest in vitro bioaccessibility, which could be interpreted as evidence of nanoemulsification enhancing the in vitro bioaccessibility of lycopene. (C) 2015 Elsevier Ltd. All rights reserved.
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