Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems-Reference-Cited by-同舟云学术

Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems

Published:2015 Issue:1 Volume:6 Page:83-96
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Ying¹²³⁴,Decker Eric Andrew¹²³⁴⁵,Xiao Hang¹²³⁴,McClements David Julian¹²³⁴⁵

Affiliation:

1. Department of Food Science

2. University of Massachusetts

3. Amherst

4. USA

5. Department of Biochemistry

Abstract

Impact of free fatty acid chain length on vitamin E bioaccessibility: long chain FFAs form mixed micelles that easily accommodate vitamin E, whereas medium chain FFAs do not.

Funder

Agricultural Marketing Service

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00725E

Reference74 articles.

1. Vitamin E

2. Vitamin E: A vitamin still awaiting the detection of its biological function

3. Vitamin E: Antioxidant Activity, Biokinetics, and Bioavailability

4. Non-Antioxidant Activities of Vitamin E

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