Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene-Reference-Cited by-同舟云学术

Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene

Published:2017 Issue:4 Volume:8 Page:1438-1451
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

O′Sullivan Chloe M.¹²³⁴,Davidovich-Pinhas Maya⁵⁶⁷⁸,Wright Amanda J.⁹²³¹⁰,Barbut Shai¹²³⁴,Marangoni Alejandro G.¹²³⁴^ORCID

Affiliation:

1. Department of Food Science

2. University of Guelph

3. Guelph

4. N1G2W1 Canada

5. Faculty of Biotechnology and Food Engineering

6. Technion Israel Institute of Technology

7. Haifa

8. Israel

9. Department of Human Health and Nutritional Sciences

10. Canada

Abstract

The in vitro lipolysis and β-carotene (BC) transfer from oil to aqueous phase of canola oil ethylcellulose (EC) oleogels were measured using a static monocompartmental model simulating oral, gastric, and duodenal digestive stages.

Funder

Ontario Ministry of Agriculture, Food and Rural Affairs

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01805J

Reference66 articles.

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4. Mutual effect of fat and β-carotene on fat crystal network structure and carotenoid bleaching

5. Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

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