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Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period 116
MOREIRA,Juliana Botelho; GOULARTE,Pâmela Guder; MORAIS,Michele Greque de; COSTA,Jorge Alberto Vieira.
Abstract Carotenoids have a low solubility in water, and therefore their incorporation in foods is impaired. The nanoemulsions are able to protect these compounds and enhance bioavailability. The objective of this study was to develop nanoemulsions with added beta-carotene, evaluating the influence of process variables and the stability at a long storage period. To assess the effects of these variables a Box-Behnken design was performed. The best condition to form a stable emulsion was 7% (w.w-1) of surfactant and 40 °C. All formulations subjected to a thermal stress test remained stable after the test. The use of a higher concentration of soy lecithin (7%, w.w-1) in the development of emulsions conferred greater stability after a freeze-defrost cycle....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carotenoids; Macroscopic evaluation; Mean diameter; Nanotechnology.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300599
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