Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin

Lutein is a challenging compound to incorporate into food, as it is poorly soluble and unstable in aqueous solutions. In this study, the aim was to prepare stable encapsulates of lutein and lutein esters using feasible and straightforward techniques. Fine suspensions based on polyoxyethylene sorbita...

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Detalles Bibliográficos
Autores principales: Gombač, Zala, Osojnik Črnivec, Ilja Gasan, Skrt, Mihaela, Istenič, Katja, Knez Knafelj, Andreja, Pravst, Igor, Poklar Ulrih, Nataša
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996776/
https://www.ncbi.nlm.nih.gov/pubmed/33652594
http://dx.doi.org/10.3390/foods10030500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996776/
https://www.ncbi.nlm.nih.gov/pubmed/33652594
http://dx.doi.org/10.3390/foods10030500

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