The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water Emulsions

This work investigates the oxidative stability of vitamin A encapsulated in oil-in-water emulsions, which were prepared by using a microfluidizer. All emulsions were prepared with a fixed content of vitamin A (525 µM), corn oil (10%), water (90%), and whey protein (2%), but varying two main factors:...

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Detalles Bibliográficos
Autores principales: Banasaz, Shahin, Morozova, Ksenia, Ferrentino, Giovanna, Scampicchio, Matteo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996912/
https://www.ncbi.nlm.nih.gov/pubmed/33652847
http://dx.doi.org/10.3390/foods10030504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996912/
https://www.ncbi.nlm.nih.gov/pubmed/33652847
http://dx.doi.org/10.3390/foods10030504

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