Pickering emulsion stabilized by zein/Adzuki bean seed coat polyphenol nanoparticles to enhance the stability and bioaccessibility of astaxanthin

Pickering emulsion stabilized by zein/Adzuki bean seed coat polyphenol nanoparticles to enhance the stability and bioaccessibility of astaxanthin

The objective of this study was to explore the physicochemical stability and in vitro digestibility of astaxanthin (AST)-loaded Pickering emulsions stabilized by zein and Adzuki bean seed coat polyphenol (ABSCP) covalent nanoparticles. Compared to zein-alone stabilized Pickering emulsion (ZE), ABSCP...

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Autores principales: Sitong Ge, Rui Jia, Qi Li, Wei Liu, Meihong Liu, Dan Cai, Mingzhu Zheng, Huimin Liu, Jingsheng Liu
Formato: article
Lenguaje:EN
Publicado: Elsevier 2022
Materias:
Zein
Astaxanthin
Pickering emulsion
Digestion rate
Bioaccessibility
Nutrition. Foods and food supply
TX341-641
Acceso en línea:https://doaj.org/article/ef38abdcf3d84dbe990abd2839c66c22
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https://doaj.org/article/ef38abdcf3d84dbe990abd2839c66c22

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