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Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticles

Food chemistry, v.124 no.1, 2011년, pp.42 - 49  

Cao-Hoang, Lan (Laboratoire de Gé) ,  Fougère, Rémi (nie des Procé) ,  Waché, Yves (dé)

Abstract AI-Helper 아이콘AI-Helper

Abstractβ-Carotene (BC) exhibits controversial antioxidant properties as it may act also as a prooxidant. Its stability toward oxidation depends on its dispersion form and can be increased through encapsulation. In this study, oxidation of BC from synthetic and natural origins was investigated ...

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