Methods for the nanoencapsulation of β-carotene in the food sector

Linoleic acid binding properties of ovalbumin nanoparticles

“…Figure 2 shows the mean hydrodynamic diameter versus 197 heating time for 75, 80 and 85°C. The aggregates sizes are around 100 nm, so that OVA A c c e p t e d M a n u s c r i p t 10 aggregates could be considered as "OVA nanoparticles" (OVA n ) [22]. It can be seen that, for 199 the three heat treatments, mean OVA n diameter increas with heating time until reach a plateau.…”

Control of β-carotene bioaccessibility using starch-based filled hydrogels

“…In particular, b-carotene is one of the most important dietary carotenoids because of its relative abundance and high pro-vitamin A activity. Consumption of sufficiently high levels of carotenoids has been associated with a decreased risk of various chronic diseases in humans, and therefore they are a strong candidate for fortification of functional foods (Gutierrez et al, 2013;Handelman, 2001;Johnson, 2002).…”

Emerging Technologies for Bioactive Applications in Foods

“…The ability of "native" casein micelles, different casein fractions, and caseinates to interact with hydrophobic molecules and minerals has been the subject of extensive investigations. Casein micelles were produced to encapsulate hydrophobic compounds such as vitamin D (Haham et al 2012), flavonoids, beta-carotene (Gutiérrez et al 2013), curcumin, and phenolic components such as epigallocatechin-3-gallate (EGCG). Casein micelles were also tested for their ability to stabilize minerals such as iron; compared to whey proteins, caseins exhibit a higher ability to stabilize iron.…”