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Astaxanthin (AST) is carotenoid that is considered to have many potential benefits for human health. However, its poor water-solubility and chemical instability hamper its use as a functional food ingredient. The present study evaluated the effects of storage temperature, pH, ionic strength, and light exposure on the physical and chemical stability of AST-enriched emulsions prepared using caseinate...
The objective of this study was to investigate the influence of the structure of nanolaminated biopolymer coatings surrounding lipid droplets on their physical stability and in vitro digestibility by pancreatic lipase. Caseinate (Ca) was used as an amphoteric emulsifier, pectin (P) was used as an anionic polyelectrolyte, and chitosan (C) was used as a cationic polyelectrolyte. The electrostatic layer-by-layer...
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