Simultaneous nanoparticle formation and encapsulation driven by hydrophobic interaction of casein-graft-dextran and β-carotene

Pan, Xuebiao; Yao, Ping; Jiang, Ming

doi:10.1016/j.jcis.2007.07.015

Cited by 117 publications

(51 citation statements)

References 32 publications

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“…It is the technique by which sensitive ingredients are packed within a coating or wall material (Loksuwan, 2007). Different methods for encapsulation of β-carotene in appropriate delivery system, such as nanoemulsion (Liang et al, 2013;Qian et al, 2012), microemulsion (Donhowe et al, 2014), liposome (Lee et al, 2002), solid lipid nanoparticles (Cornacchia & Roos, 2011), and complex assemblies with macromolecules (Pan, Yao, & Jiang, 2007) are reported. Effectiveness of microencapsulation depends on the method employed (Donhowe et al, 2014).…”

Section: Encapsulation Of β-Carotenementioning

confidence: 99%

Chemistry, encapsulation, and health benefits of β-carotene - A review

Gul

Tak

Singh

et al. 2015

Cogent Food & Agriculture

205

119

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β-carotene is a principle carotenoid in carrots, and of the most common and widely studied carotenoids. Carotenoids are the phytonutrients that impart a distinctive yellow, orange, and red color to various fruits and vegetables. β-carotene is important not only for the color that it imparts to the food stuffs, but also because of the myriad of associated health benefits. It is the most potent precursor of vitamin A and is present naturally as a mixture of various isomers (cis and trans) of β-carotene molecule. It has a potent antioxidant capacity and offers an array of health benefits such as lowering the risk of heart diseases and certain types of cancers, enhancing the immune system, and protection from age-related macular degeneration-the leading cause of irreversible blindness among adults. Consumer attitude towards bioactive compounds, including β-carotene, as natural colorants and for health benefits is promising. Incorporation of β-carotene in various food systems is limited by its poor water solubility and instability in presence of light, heat, and oxygen. Encapsulation can be a way forward to improve the stability and help in effective delivery of β-carotene.

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Section: Encapsulation Of β-Carotenementioning

confidence: 99%

Chemistry, encapsulation, and health benefits of β-carotene - A review

Gul

Tak

Singh

et al. 2015

Cogent Food & Agriculture

205

119

View full text Add to dashboard Cite

show abstract

“…In this case, chemical modifications have to be made to improve their properties. One of the most useful methods focuses on graft polymerization, which could introduce new soft and hydrophobic chains into casein molecule [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Facile synthesis of casein-based TiO 2 nanocomposite for self-cleaning and high covering coatings: Insights from TiO 2 dosage

Fan

et al. 2016

Progress in Organic Coatings

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“…Digestive enzymes were inactivated by heating the release medium at 95 • C for 3 min. Quantitative analysis of the released ␤-carotene was based on the colorimetric method of Pan et al (2007). The ␤-carotene content in the hexane was determined by measuring the absorbance at 450 nm with a UV-visible spectrophotometer (model V-530, Jasco, CA, USA).…”

Section: In Vitro Releasementioning

confidence: 99%