期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 1962-1969出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.149
关键词
Saffron; Nanodroplet; WPC; Pectin; Release
资金
- Iran Nanotechnology Initiative Council (INIC)
The present study illustrates a simple and practical way to produce an adequate delivery system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin, safranal, and picrocrocin were loaded in nanodroplets (<100 nm) by using water in oil (W/O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase. These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multiple emulsions. The stability and release of loaded crocin, safranal, and picrocrocin in multiple emulsions were investigated during 22 days storage. The produced multiple emulsion by WPCpectin- maltodextrin along with 5% inner aqueous phase showed a high stability and low release of encapsulated compounds over time. This emulsion also provided a high protection of crocin, safranal, and picrocrocin in the gastric condition. (C) 2016 Elsevier Ltd. All rights reserved.
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