Farmers’ Willingness to Perform Maintenance Activities in Participatory Irrigation Management in Thailand

Onimaru, Tatsuji

doi:10.6090/jarq.48.379

Cited by 2 publications

(1 citation statement)

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“…Since carotenoids cannot be incorporated into aqueous-based foods, an emulsion-based delivery system provides a suitable means for dispersing the lipophilic carotenoids into the aqueous environments of foods [11]. Emulsion-based delivery systems also allow for improved absorption of non-polar or fat-soluble bioactive compounds such as the carotenoids [12]. The type of emulsion used should be considered when carotenoids are added to food and beverage products to inhibit the rate of their degradation [11].…”

Section: Introductionmentioning

confidence: 99%

Lutein-Enriched Emulsion-Based Delivery System: Impact of Casein-Phospholipid Emulsifiers on Chemical Stability

Mora-Gutierrez¹,

Attaie²,

deGonzález³

2018

Progress in Carotenoid Research

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The health benefits of carotenoids in terms of their role in decreasing the risk of diseases, particularly certain cancers and eye disease, are limited by their chemical degradation. Emulsion delivery systems with water dispersions of a carotenoid enhance chemical stability and bioavailability to the host. An emulsified carotenoid delivery system can be based on carotenoid dissolution in lipid media and its stabilization by a surfactant mixture of milk proteins (the caseins) and phospholipids. The inclusion of lutein into an emulsified delivery system comprised of bovine casein or caprine casein in combination with phospholipids (soybean lecithin) enhanced the chemical stability of lutein during storage for 7 days at pH 7.0 at incubation temperatures of 5 and 15°C. The chemical stability of lutein in the corn oil-in-water emulsions stabilized by bovine and caprine caseins in combination with soybean lecithin was in the following order: caprine α s1-II-casein/ lecithin > caprine α s1-I-casein/lecithin > bovine casein/lecithin. The results suggest that the chemical stability of lutein in oil-in-water emulsions can be enhanced by altering the thickness of the interfacial layer. Caprine casein/lecithin has the potential for use as an emulsifier in beverage emulsions.

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Section: Introductionmentioning

confidence: 99%