Tomato Oil Encapsulation by α-, β-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability

Cyclodextrins (CDs) are oligosaccharides, comprising 6 (α), 7 (β), or 8 (γ) glucose residues, used to prepare oil-in-water emulsions and improve oil stability towards degradation. In this research, the aptitude of α-, β-, and γ-CDs to form complexes with a supercritical CO(2) extracted lycopene-rich...

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Detalles Bibliográficos
Autores principales: Durante, Miriana, Milano, Francesco, De Caroli, Monica, Giotta, Livia, Piro, Gabriella, Mita, Giovanni, Frigione, Mariaenrica, Lenucci, Marcello Salvatore
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693019/
https://www.ncbi.nlm.nih.gov/pubmed/33121076
http://dx.doi.org/10.3390/foods9111553

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693019/
https://www.ncbi.nlm.nih.gov/pubmed/33121076
http://dx.doi.org/10.3390/foods9111553

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