Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch

2021 ◽  
Vol 352 ◽  
pp. 129267
Author(s):  
Quanquan Lin ◽  
Dan Wu ◽  
Harjinder Singh ◽  
Aiqian Ye
Keyword(s):  
Whey Protein ◽  
Modified Starch ◽  
Β Carotene ◽  
Soluble Complexes

scholarly journals The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene

2019 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Elżbieta Dłużewska ◽  
Anna Florowska ◽  
Ewa Domian ◽  
Maria Wojciechowska ◽  
Magdalena Maszewska
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Half Life ◽  
Modified Starch ◽  
Sample Storage ◽  
Arabic Gum ◽  
Agglomeration Process ◽  
Colour Parameters ◽  
Β Carotene

AbstractEffects of agglomeration of β-carotene microencapsulated by spray drying on its stability were analysed. Mixtures of Arabic gum (GA), maltodextrin (MD), modified starch (OSA), and whey protein (WP) were used as carriers. GA + MD and OSA + MD microcapsules were subjected to agglomeration. All the samples were stored for 60 days with access to daylight. Stability of the emulsions had a significant effect on efficiency of microencapsulation but had no effect on β-carotene retention during sample storage. Among the tested samples, the highest retention of colorant characterized the samples containing GA + MD. The agglomeration process reduced the content of β-carotene in the microcapsules almost by half. However, retention of the colorant during storage of the microcapsules was increased most of all and half-life of β-carotene was significantly prolonged. Changes in L* and a* colour parameters during storage were more limited in the case of agglomerated samples.

A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility

2019 ◽  
Vol 10 (9) ◽  
pp. 5446-5460 ◽  
Author(s):  
Chi Yan ◽  
David Julian McClements ◽  
Liqiang Zou ◽  
Wei Liu
Keyword(s):  
Simple Shear ◽  
Succinic Anhydride ◽  
Modified Starch ◽  
High Internal Phase Emulsion ◽  
Shear Dispersion ◽  
Internal Phase ◽  
Octenyl Succinic Anhydride ◽  
Β Carotene

A high internal phase emulsion (HIPE) was firstly fabricated with octenyl succinic anhydride modified starch through simple shear dispersion.

Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch

2016 ◽  
Vol 56 ◽  
pp. 71-83 ◽  
Author(s):  
Eric Keven Silva ◽  
Viviane M. Azevedo ◽  
Rosiane L. Cunha ◽  
Miriam D. Hubinger ◽  
M. Angela A. Meireles
Keyword(s):  
Whey Protein ◽  
Seed Oil ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Modified Starch ◽  
Ultrasound Assisted

Whey protein–pectin soluble complexes for beverage applications

2017 ◽  
Vol 63 ◽  
pp. 130-138 ◽  
Author(s):  
Ty B. Wagoner ◽  
E. Allen Foegeding
Keyword(s):  
Whey Protein ◽  
Soluble Complexes

Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH

2018 ◽  
Vol 77 ◽  
pp. 549-556 ◽  
Author(s):  
Quanquan Lin ◽  
Rong Liang ◽  
Fang Zhong ◽  
Aiqian Ye ◽  
Harjinder Singh
Keyword(s):  
Physical Properties ◽  
Modified Starch ◽  
Biological Fate ◽  
Β Carotene
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