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Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.

Anarjan, Navideh and Tan, Chin Ping (2013) Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. Food Chemistry, 139 (1-4). pp. 527-531. ISSN 0308-8146

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Abstract

Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p < 0.05) better stability in food systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p < 0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p < 0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based foods such as milk.

Item Type:Article
Keyword:Astaxanthin nanodispersions; Chemical stability; Bioavailability; Orange juice; Skimmed milk.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.foodchem.2013.01.012
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2013.01.012
ID Code:30454
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:22 Aug 2014 10:01
Last Modified:07 Sep 2015 10:01

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