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Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion

In order to investigate the inhibitory effect of β-carotene on lipid oxidation in Pickering emulsion, the Pickering emulsions embedded with β-carotene were prepared using cellulose nanocrystal (CNC) as an emulsifier. The DPPH and ABTS+ radical scavenging rates were used as evaluation indices to exam...

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Autori principali: Fangxin MA, Wenhui QI, Ying SHU, Xu ZHANG, Sunshuo LIANG, Tianyi YANG, Huiting WANG, Zhisheng ZHANG
Natura: Artigo
Lingua:Chinês
Pubblicazione: The editorial department of Science and Technology of Food Industry 2024-09-01
Serie:Shipin gongye ke-ji
Soggetti:
β-carotene
pickering emulsion
antioxidant activity
oxidative stability
coloring stability
Accesso online:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110246
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