Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products

Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products

In this study, the polysaccharide gum arabic (GA) and proteins, including sodium caseinate (SC), soy protein isolate (SPI), and gelatin (GE) Maillard reaction products (MRPs), were used as encapsulating materials for making docosahexaenoic acid (DHA) nanoemulsions. The optimum conditions were as fo...

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Bibliographic Details
Main Authors: L. Zhou, S. Yuan, T. Chang, T. Li, J. Hao, J. Liu
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2024-12-01
Series:Grasas y Aceites
Subjects:
DHA
Gum arabic
Maillard reaction products
Nanoemulsion
Nanoparticle
Sodium caseinate
Online Access:https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2254
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