4.7 Article

TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: A comparison with liposomes and chitosomes

期刊

FOOD CHEMISTRY
卷 397, 期 -, 页码 -

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133857

关键词

Chitosan; Carotenoid; Liposomes; Stability; Daucus carota L

资金

  1. Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2019/05511-0, 2019/22502-4, 2016/18788-1, 2019/23171-1]

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This study aimed to extract bioactive compounds from carrot by-products and evaluated their chemical stability after encapsulation in chitosan-coated TPP-Ch particles. The results showed that the encapsulation efficiency for carotenoids and total phenolic compounds reached over 75%. Furthermore, the TPP-Ch particles demonstrated better stability for carotenoids in various experimental conditions, making them suitable for application in the food industry and aqueous matrices.
The objectives of this study were to extract bioactive compounds from carrot by-products and evaluate their chemical stability after encapsulation in liposomes (L) coated either with chitosan (Ch) or using sodium tripolyphosphate for chitosan complexation (TPP-Ch). The main compounds quantified in this study were carotenoids and total phenolic compounds, which reached encapsulation efficiencies higher than 75%. The TPP-Ch charged with carrot extract showed greater particle size (90.5 nm) and zeta potential (+22 mV) than vesicles without coating (68.0 nm and -2 mV, respectively), indicating that liposomes were successfully coated with chitosan. Regarding results of the carotenoid's encapsulated stability, TPP-Ch particles were more efficient preventing their degradation in all the experimental conditions studied (40 and 70 degrees C). It is significant that loaded TPP-Ch particles demonstrated similar results for the stability of carotenoid-rich extracts in ethanol, which would therefore be suitable for application in food industry or any aqueous matrices.

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