叶黄素
类胡萝卜素
脂质体
角黄素
番茄红素
化学
抗氧化剂
食品科学
脂质过氧化
体外
生物化学
虾青素
作者
Chen Tan,Jingyi Xue,Xiaowei Lou,Shabbar Abbas,Yanjin Guan,Bo Feng,Xiaoming Zhang,Shuqin Xia
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2014-01-01
卷期号:5 (6): 1232-1232
被引量:143
摘要
This study compared the loading ability of various carotenoids into liposomal membrane, lipid peroxidation inhibition capacity, storage stability and in vitro release behavior in simulated gastrointestinal (GI) media. It was found that carotenoids exhibited various incorporating abilities into liposomes ranging from the strongest to the weakest: lutein > β-carotene > lycopene > canthaxanthin. A similar trend was also observed in their antioxidant activities against lipid peroxidation during preparation. Storage measurements demonstrated that a liposomal membrane can strongly retain β-carotene and lutein, whereas this effect was not pronounced for lycopene and canthaxanthin. In vitro release experiments showed that lutein and β-carotene were hardly released in a simulated gastric fluid, while displaying a slow and sustained release in a simulated intestinal fluid. By contrast, lycopene and canthaxanthin underwent fast and considerable release in GI media. Dynamic light scattering indicated that carotenoid incorporation strongly affected the particle stability and dispersion during preparation and GI incubation. The differences in molecular release may be attributed to the different modulating effects of carotenoids. Our results may guide the potential application of liposomes as carriers for the controlled delivery of carotenoids in nutraceutical and functional foods.
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