Stability of Lutein Obtained from Muriellopsis sp biomass and used as a natural colorant and antioxidant in a mayonnaise-like dressing sauce-Reference-Cited by-同舟云学术

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Stability of Lutein Obtained from Muriellopsis sp biomass and used as a natural colorant and antioxidant in a mayonnaise-like dressing sauce

Published:2019-01-01 Issue:1 Volume:17 Page:517-526
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Cerezal Mezquita Pedro¹,Morales Juan²,Palma Jenifer¹,Ruiz Maria Del Carmen¹,Jáuregui Marjorie¹^ORCID

Affiliation:

1. Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA) del Departamento de Alimentos, Facultad de Ciencias de la Salud (FACSA), Universidad de Antofagasta. Avda. Universidad de Antofagasta, Antofagasta, Chile

2. Laboratorio de Microalgas y Análisis. Edificio LEA. Facultad de Ciencias del Mar y Recursos Biológicos (FACIMAR), Universidad de Antofagasta, Antofagasta, Chile

Funder

Proyect PAI-CONICYT

FONDEF-CONICYT

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1609091

Reference51 articles.

1. Dietary Sources of Lutein and Zeaxanthin Carotenoids and Their Role in Eye Health

2. Profiling of carotenoids and antioxidant capacity of microalgae from subtropical coastal and brackish waters

3. AOAC International. (1995). Official methods of analysis. In Journal of official analytical chemists (16th ed., pp. 1–682). Arlington, VA.

4. Isolation and characterization of a novel lutein-producing marine microalga using high throughput screening

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