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The aim of this study was to design a colloidal delivery system to encapsulate poor water-soluble bioactive flavonoid tangeretin so that it could be utilized in various food products as functional ingredient. Tangeretin-loaded protein nanoparticles were produced by mixing an organic phase containing zein and tangeretin with an aqueous phase containing β-lactoglobulin and then converted into powder...
The enrichment of foods and beverages with carotenoids may reduce the incidences of certain chronic diseases. However, the use of carotenoids in foods is currently limited because of their poor water-solubility, high melting point, low bioavailability, and chemical instability. The potential of utilising oil-in-water (O/W) nanoemulsions stabilised by a globular protein (β-lactoglobulin) for encapsulating...
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