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- W4286567666 abstract "In this study, a natural antioxidant emulsifier, Millettia speciosa Champ polysaccharide conjugates (MSC-PC), was used for fabricating oil-in-water emulsion, and the influences of MSC-PC on β-carotene stability and bioaccessibility were studied. Results suggested that MSC-PC stabilized emulsion exhibited excellent resistance to a wide range of salt levels (0–500 mM of Na+), thermal treatments (50–90 °C) and pH values (3.0–11.0). MSC-PC also exhibited an outstanding inhibition capacity on lipid oxidation. Besides, MSC-PC stabilized emulsion had a better protective effect on β-carotene than other systems. Interestingly, in spite of similar lipolysis extent, β-carotene bioaccessibility in MSC-PC fabricated emulsion (14.75 %) was markedly higher than that in commercial Tween 80 fabricated emulsion (10.08 %), likely due to the steric-hindrance effect and antioxidant ability of MSC-PC, building interfacial layers that prevented β-carotene from degradation. This work supplied a deep insight into elucidating the mechanisms of emulsifying performance and β-carotene protection effect of MSC-PC fabricated emulsion." @default.
- W4286567666 created "2022-07-22" @default.
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- W4286567666 date "2022-12-01" @default.
- W4286567666 modified "2023-10-15" @default.
- W4286567666 title "Development of Millettia speciosa champ polysaccharide conjugate stabilized oil-in-water emulsion for oral delivery of β-carotene: Protection effect and in vitro digestion fate" @default.
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- W4286567666 doi "https://doi.org/10.1016/j.foodchem.2022.133764" @default.
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