Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties

Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties

Nanoemulsions have emerged as advanced systems for encapsulating bioactive compounds, offering enhanced stability, bioavailability, and functionality in various applications. This study evaluates the potential of chickpea protein isolate (CPI) and soy protein isolate (SPI) as emulsifiers in the prep...

Full description

Saved in:
Bibliographic Details
Main Authors: Farhang Hameed Awlqadr, Babak Ghanbarzadeh, Ammar B. Altemimi, Khaled Arab, Saeed Dadashi, Akram Pezeshki, Mohammad Ali Hesarinejad, Tarek Gamal Abedelmaksoud
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Lutein nanoemulsion
Chickpea protein isolate (CPI)
Soy protein isolate (SPI)
Encapsulation efficiency
Rheological stability
Bioavailability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004705
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525004705

Similar Items