虾青素
羧甲基纤维素
微晶纤维素
化学
溶解度
食品科学
色谱法
纤维素
钠
类胡萝卜素
生物化学
有机化学
作者
Zhao-Zhao Feng,Mingyuan Li,Yutao Wang,Ming‐Jun Zhu
标识
DOI:10.1016/j.lwt.2018.04.084
摘要
In this study, the astaxanthin from Phaffia rhodozyma was encapsulated with carboxymethyl cellulose sodium (CMC-Na) and microcrystalline cellulose (MCC) by freeze-drying and used in yogurt. The encapsulation improved the stability, solubility, and antioxidation activity of the astaxanthin and increased the extent of its potential industrial application. The encapsulated efficiency and solubility of the microencapsulated astaxanthin were 58.76% and 52.88%, respectively. In comparison with non-encapsulated astaxanthin, the microencapsulation did prevent the astaxanthin from dramatic degradation, with an astaxanthin retention value of 80.86% in the microencapsulated astaxanthin at 55 °C in 16 h. Non-encapsulated astaxanthin was much more stable in acid than in neutral phase, but the microencapsulated astaxanthin showed no significant difference in stability under both conditions. The astaxanthin yogurt showed an attractive orange-red color as well as a significantly higher DPPH-scavenging activity and stability than the plain yogurt.
科研通智能强力驱动
Strongly Powered by AbleSci AI