[1] |
Ho CT, Rafi MM, Ghai G. 2007. Bioactive substances: nutraceuticals and toxicants. In Fennema's Food Chemistry Fourth Edition, eds. Parkin KL, Fennema OR. Boca Raton: CRC Press. pp. 763–94. |
[2] |
Mordi RC, Ademosun OT, Ajanaku CO, Olanrewaju IO, Walton JC. 2020. Free Radical Mediated Oxidative Degradation of Carotenes and Xanthophylls. Molecules 25:1038 doi: 10.3390/molecules25051038 |
[3] |
Yi J, Liu Y, Zhang Y, Gao L. 2018. Fabrication of resveratrol-loaded whey protein–dextran colloidal complex for the stabilization and delivery of β-carotene emulsions. Journal of Agricultural and Food Chemistry 66:9481−89 doi: 10.1021/acs.jafc.8b02973 |
[4] |
Jing C, Qun X, Rohrer J. 2012. HPLC separation of all-trans-β-carotene and its iodine-induced isomers using a C30 column. Thermo Scientific. https://cdn.technologynetworks.com/TN/Resources/PDF/beta%20carotene.pdf |
[5] |
Toti E, Chen CYO, Palmery M, Villaño Valencia D, Peluso I. 2018. Non-provitamin A and provitamin A carotenoids as immunomodulators: Recommended dietary allowance, therapeutic index, or personalized nutrition? Oxidative Medicine and Cellular Longevity 4637861 doi: 10.1155/2018/4637861 |
[6] |
Wang X, Nian Y, Zhang Z, Chen Q, Zeng X, et al. 2019. High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene. Colloids and Surfaces B: Biointerfaces 183:110459 doi: 10.1016/j.colsurfb.2019.110459 |
[7] |
Meroni E, Raikos V. 2018. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types. Food and Function 9:320−30 doi: 10.1039/C7FO01170A |
[8] |
Mesnier X, Gregory C, Fança-Berthon P, Boukobza F, Bily A. 2014. Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants. Food Research International 65:149−55 doi: 10.1016/j.foodres.2014.06.025 |
[9] |
Xavier AAO, Mercadante AZ. 2019. The bioaccessibility of carotenoids impacts the design of functional foods. Current Opinion in Food Science 26:1−8 doi: 10.1016/j.cofs.2019.02.015 |
[10] |
Lv Y, Ai Y, Fang F, Liao H. 2023. Development of active packaging films utilized natural colorants derived from plants and their diverse applications in protein-rich food products. Food Innovation and Advances 2(3):203−16 doi: 10.48130/FIA-2023-0022 |
[11] |
Khoo HE, Prasad KN, Kong KW, Jiang Y, Ismail A. 2011. Carotenoids and their isomers: color pigments in fruits and vegetables. Molecules 16:1710−38 doi: 10.3390/molecules16021710 |
[12] |
Ghosh S, Sarkar T, Das A, Chakraborty R. 2022. Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry. LWT 153:112527 doi: 10.1016/j.lwt.2021.112527 |
[13] |
Luzardo-Ocampo I, Ramírez-Jiménez AK, Yañez J, Mojica L, Luna-Vital DA. 2021. Technological applications of natural colorants in food systems: A review. Foods 10:634 doi: 10.3390/foods10030634 |
[14] |
Venugopalan VK, Gopakumar LR, Kumaran AK, Chatterjee NS, Soman V, et al. 2021. Encapsulation and protection of omega-3-rich fish oils using food-grade delivery systems. Foods 10:1566 doi: 10.3390/foods10071566 |
[15] |
Chee CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, et al. 2005. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion. Journal of Dairy Research 72:311−16 doi: 10.1017/S0022029905001068 |
[16] |
Araiza-Calahorra A, Akhtar M, Sarkar A. 2018. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility. Trends in Food Science and Technology 71:155−69 doi: 10.1016/j.jpgs.2017.11.009 |
[17] |
Sivapratha S, Sarkar P. 2018. Oxidative stability and effect of stress factors on flaxseed oil-in-water emulsions stabilized by sodium caseinate–sodium alginate–chitosan interfacial membrane. Chemical Papers 72:1−14 doi: 10.1007/s11696-017-0252-2 |
[18] |
Albano KM, Cavallieri ÂLF, Nicoletti VR. 2019. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. Food Review International 35:54−89 doi: 10.1080/87559129.2018.1467442 |
[19] |
Li H, Wang T, Hu Y, Wu J, Van der Meeren P. 2022. Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends in Food Science and Technology 119:272−87 doi: 10.1016/j.jpgs.2021.12.007 |
[20] |
Guo Q, Bayram I, Shu X, Su J, Liao W, et al. 2022. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chemistry 367:130726 doi: 10.1016/j.foodchem.2021.130726 |
[21] |
Liang R, Shoemaker CF, Yang X, Zhong F, Huang Q. 2013. Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches. Journal of Agricultural and Food Chemistry 61:1249−57 doi: 10.1021/jf303967f |
[22] |
Chen B, McClements DJ, Decker EA. 2010. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions. Journal of Agricultural and Food Chemistry 58:3779−84 doi: 10.1021/jf9037166 |
[23] |
Dokić P, Dokić L, Dapčević T, Krstonošić V. 2008. Colloid characteristics and emulsifying properties of OSA starches. In Colloids for Nano-and Biotechnology, eds. Hórvölgyi ZD, Kiss É. Berlin, Heidelberg: Springer. pp. 48–56. https://doi.org/10.1007/2882_2008_116 |
[24] |
Agama-Acevedo E, Bello-Perez LA. 2017. Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch. Current Opinion in Food Science 13:78−83 doi: 10.1016/j.cofs.2017.02.014 |
[25] |
Martín MJ, Lara-Villoslada F, Ruiz MA, Morales ME. 2015. Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science and Emerging Technologies 27:15−25 doi: 10.1016/j.ifset.2014.09.010 |
[26] |
Zou P, Yang X, Wang J, Li Y, Yu H, et al. 2016. Advances in characterisation and biological activities of chitosan and chitosan oligosaccharides. Food Chemistry 190:1174−81 doi: 10.1016/j.foodchem.2015.06.076 |
[27] |
Hadwiger LA. 2013. Multiple effects of chitosan on plant systems: Solid science or hype. Plant Science 208:42−49 doi: 10.1016/j.plantsci.2013.03.007 |
[28] |
Costa EM, Silva S, Pina C, Tavaria FK, Pintado MM. 2012. Evaluation and insights into chitosan antimicrobial activity against anaerobic oral pathogens. Anaerobe 18:305−9 doi: 10.1016/j.anaerobe.2012.04.009 |
[29] |
Devlieghere F, Vermeulen A, Debevere, J. 2004. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiology 21:703−14 doi: 10.1016/j.fm.2004.02.008 |
[30] |
Nesic AR, Seslija SI. 2017. The influence of nanofillers on physical–chemical properties of polysaccharide-based film intended for food packaging. In Food Packaging, ed. Grumezescu AM. Cambridge: Academic Press. pp. 637–97. https://doi.org/10.1016/b978-0-12-804302-8.00019-4 |
[31] |
Li W, Nian Y, Huang Y, Zeng X, Chen Q, et al. 2019. High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions. Food Hydrocolloids 96:300−9 doi: 10.1016/j.foodhyd.2019.05.038 |
[32] |
Sivabalan S, Sablani S. 2022. Design of β-carotene encapsulated emulsions for thermal processing and storage. Food and Bioprocess Technology 15:338−51 doi: 10.1007/s11947-021-02754-4 |
[33] |
Li XM, Li X, Wu Z, Wang Y, Cheng JS, et al. 2020. Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study. Food Chemistry 315:126288 doi: 10.1016/j.foodchem.2020.126288 |
[34] |
Sharif HR, Goff HD, Majeed H, Liu F, Nsor-Atindana, J, Haider J, Liang R, Zhong F. 2017. Physicochemical stability of β-carotene and α-tocopherol enriched nanoemulsions: Influence of carrier oil, emulsifier and antioxidant. Colloids and Surfaces A: Physicochemical and Eng. ineeringAspects 529:550−559 doi: 10.1016/j.colsurfa.2017.05.076 |
[35] |
Sweedman MC, Hasjim J, Schäfer C, Gilbert RG. 2014. Structures of octenylsuccinylated starches: Effects on emulsions containing β-carotene. Carbohydrate Polymers 112:85−93 doi: 10.1016/j.carbpol.2014.05.067 |
[36] |
Yi J, Fan Y, Yokoyama W, Zhang Y, Zhao L. 2016. Thermal degradation and isomerization of β-carotene in oil-in-water nanoemulsions supplemented with natural antioxidants. Journal of Agricultural and Food Chemistry 64:1970−76 doi: 10.1021/acs.jafc.5b05478 |
[37] |
Yi J, Gao L, Zhong G, Fan Y. 2020. Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery. Food and Function 11:768−78 doi: 10.1039/C9FO02434D |
[38] |
McClements DJ, Weiss J, Kinchla AJ, Nolden AA, Grossmann L. 2021. Methods for testing the quality attributes of plant-based foods: meat- and processed-meat analogs. Foods 10:260 doi: 10.3390/foods10020260 |
[39] |
Gasa-Falcon A, Acevedo-Fani A, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. 2020. Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions. Journal of Functional Foods 64:103615 doi: 10.1016/j.jff.2019.103615 |
[40] |
Scheffler SL, Wang X, Huang L, San-Martin Gonzalez F, Yao Y. 2010. Phytoglycogen octenyl succinate, an amphiphilic carbohydrate nanoparticle, and ε-polylysine to improve lipid oxidative stability of emulsions. Journal of Agricultural and Food Chemistry 58:660−67 doi: 10.1021/jf903170b |
[41] |
Wrolstad RE, Smith DE. 2017. Color analysis. In Food Analysis. Food Science Text Series, ed. Nielsen SS. Cham: Springer International Publishing. pp. 545–55. https://doi.org/10.1007/978-3-319-45776-5_31 |
[42] |
Sonar CR, Paccola CS, Al-Ghamdi S, Rasco B, Tang J, et al. 2019. Stability of color, β-carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films. Journal of Food Process Engineering 42:e13074 doi: 10.1111/jfpe.13074 |
[43] |
Paulo BB, Alvim ID, Reineccius G, Prata AS. 2020. Performance of oil-in-water emulsions stabilized by different types of surface-active components. Colloids and Surfaces B: Biointerfaces 190:110939 doi: 10.1016/j.colsurfb.2020.110939 |
[44] |
Mun S, Cho Y, Decker EA, McClements DJ. 2008. Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets. Journal of Food Engineering 86:508−18 doi: 10.1016/j.jfoodeng.2007.11.002 |
[45] |
Liu C, Tan Y, Xu Y, McCleiments DJ, Wang D. 2019. Formation, characterization, and application of chitosan/pectin-stabilized multilayer emulsions as astaxanthin delivery systems. International Journal of Biological Macromolecules 140:985−97 doi: 10.1016/j.ijbiomac.2019.08.071 |
[46] |
Prichapan N, McClements DJ, Klinkesorn U. 2021. Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings. Food Hydrocolloids 112:106334 doi: 10.1016/j.foodhyd.2020.106334 |
[47] |
Finosh GT, Jayabalan M. 2015. Hybrid amphiphilic bimodal hydrogels having mechanical and biological recognition characteristics for cardiac tissue engineering. RSC Advances 5:38183−201 doi: 10.1039/C5RA04448K |
[48] |
Risuleo G. 2016. Resveratrol: multiple activities on the biological functionality of the cell. In Nutraceuticals, ed. Gupta RC. Cambridge: Academic Press. pp. 453–64. https://doi.org/10.1016/B978-0-12-802147-7.00033-4 |
[49] |
Elias RJ, Kellerby SS, Decker EA. 2008. Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition 48:430−41 doi: 10.1080/10408390701425615 |
[50] |
Copado CN, Julio LM, Diehl BWK, Ixtaina VY, Tomás MC. 2021. Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology. LWT 152:112206 doi: 10.1016/j.lwt.2021.112206 |
[51] |
Calligaris S, Valoppi F, Barba L, Anese M, Nicoli MC. 2018. β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio. Food Research International 105:599−604 doi: 10.1016/j.foodres.2017.11.062 |
[52] |
Teng F, He M, Xu J, Chen F, Wu C, et al. 2020. Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions. Scientific Reports 10:14010 doi: 10.1038/s41598-020-70462-8 |
[53] |
Pan Y, Tikekar RV, Nitin N. 2016. Distribution of a model bioactive within solid lipid nanoparticles and nanostructured lipid carriers influences its loading efficiency and oxidative stability. International Journal of Pharmaceutics 511:322−30 doi: 10.1016/j.ijpharm.2016.07.019 |
[54] |
Boon CS, McClements DJ, Weiss J, Decker EA. 2010. Factors influencing the chemical stability of carotenoids in foods. Critical Reviews in Food Science and Nutrition 50:515−32 doi: 10.1080/10408390802565889 |
[55] |
Chen J, Li F, Li Z, McClements DJ, Xiao H. 2017. Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability. Food Hydrocolloids 69:49−55 doi: 10.1016/j.foodhyd.2017.01.024 |
[56] |
Tan H, Han L, Yang C. 2021. Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions. LWT 141:110903 doi: 10.1016/j.lwt.2021.110903 |
[57] |
Cornacchia L, Roos YH. 2011. State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions. Journal of Food Science 76:C1211−C1218 doi: 10.1111/j.1750-3841.2011.02376.x |
[58] |
Semitsoglou-Tsiapou S, Meador TB, Peng B, Aluwihare L. 2022. Photochemical (UV–vis/H2O2) degradation of carotenoids: Kinetics and molecular end products. Chemosphere 286:131697 doi: 10.1016/j.chemosphere.2021.131697 |
[59] |
Ariahu CC, Kamaldeen OS, Yusufu MI. 2021. Kinetic and thermodynamic studies on the degradation of carotene in carrot powder beads. Journal of Food Engineering 288:110145 doi: 10.1016/j.jfoodeng.2020.110145 |
[60] |
Syamila M, Gedi MA, Briars R, Ayed C, Gray DA. 2019. Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage. Food Chemistry 284:188−97 doi: 10.1016/j.foodchem.2019.01.055 |