Cover Image

Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.

Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as...

Full description

Saved in:
Bibliographic Details
Main Authors: Anarjan, Navideh, Tan, Chin Ping
Format: Article
Language:English
English
Published: Elsevier 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf
http://psasir.upm.edu.my/id/eprint/30454/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.30454
record_format eprints
spelling my.upm.eprints.304542015-09-07T02:01:48Z http://psasir.upm.edu.my/id/eprint/30454/ Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. Anarjan, Navideh Tan, Chin Ping Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p < 0.05) better stability in food systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p < 0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p < 0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based foods such as milk. Elsevier 2013-08-15 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf Anarjan, Navideh and Tan, Chin Ping (2013) Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. Food Chemistry, 139 (1-4). pp. 527-531. ISSN 0308-8146 10.1016/j.foodchem.2013.01.012 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p < 0.05) better stability in food systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p < 0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p < 0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based foods such as milk.
format Article
author Anarjan, Navideh
Tan, Chin Ping
spellingShingle Anarjan, Navideh
Tan, Chin Ping
Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
author_facet Anarjan, Navideh
Tan, Chin Ping
author_sort Anarjan, Navideh
title Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
title_short Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
title_full Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
title_fullStr Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
title_full_unstemmed Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
title_sort chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
publisher Elsevier
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf
http://psasir.upm.edu.my/id/eprint/30454/
_version_ 1643830063806808064
score 13.211869

Similar Items