Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the e...

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Detalles Bibliográficos
Autores principales: Zhu, Haiyan, Mettu, Srinivas, Cavalieri, Francesca, Ashokkumar, Muthupandian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8164159/
https://www.ncbi.nlm.nih.gov/pubmed/33714120
http://dx.doi.org/10.1016/j.foodchem.2021.129432

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8164159/
https://www.ncbi.nlm.nih.gov/pubmed/33714120
http://dx.doi.org/10.1016/j.foodchem.2021.129432

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