Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation-Reference-Cited by-同舟云学术

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Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

Published:2014-09-17 Issue:6 Volume:239 Page:1077-1085
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

An Yaping,Yan Xiangxing,Li Bin,Li Yan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-014-2328-3.pdf

Reference47 articles.

1. Suzuki K, Mori M, Ishikawa K, Takizawa K, Nunomura O (2007) Carotenoid composition in mature Capsicum annuum. Food Sci Technol Res 13(1):77–80

2. Liang R, Shoemaker CF, Yang X, Zhong F, Huang Q (2013) Stability and bioaccessibility of beta-carotene in nanoemulsions stabilized by modified starches. J Agric Food Chem 61(6):1249–1257

3. Matsufuji H, Nakamura H, Chino M, Takeda M (1998) Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum). J Agric Food Chem 46(9):3468–3472

4. Requena A, Cerón-Carrasco JP, Bastida A, Zúñiga J, Miguel B (2008) A density functional theory study of the structure and vibrational spectra of β-carotene, capsanthin, and capsorubin. J Phys Chem A 112:4815–4825

5. Kim S, Ha TY, Hwang IK (2009) Analysis, bioavailability, and potential healthy effects of capsanthin, natural red pigment from Capsicum spp. Food Rev Int 25(3):198–213

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