Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as...
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| Format: | Article |
| Language: | English English |
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Elsevier
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30454/ http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf |
| _version_ | 1848846681684049920 |
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| author | Anarjan, Navideh Tan, Chin Ping |
| author_facet | Anarjan, Navideh Tan, Chin Ping |
| author_sort | Anarjan, Navideh |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p < 0.05) better stability in food systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p < 0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p < 0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based foods such as milk. |
| first_indexed | 2025-11-15T09:06:35Z |
| format | Article |
| id | upm-30454 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:06:35Z |
| publishDate | 2013 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-304542015-09-07T02:01:48Z http://psasir.upm.edu.my/id/eprint/30454/ Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. Anarjan, Navideh Tan, Chin Ping Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p < 0.05) better stability in food systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p < 0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p < 0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based foods such as milk. Elsevier 2013-08-15 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf Anarjan, Navideh and Tan, Chin Ping (2013) Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. Food Chemistry, 139 (1-4). pp. 527-531. ISSN 0308-8146 10.1016/j.foodchem.2013.01.012 English |
| spellingShingle | Anarjan, Navideh Tan, Chin Ping Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. |
| title | Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. |
| title_full | Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. |
| title_fullStr | Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. |
| title_full_unstemmed | Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. |
| title_short | Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. |
| title_sort | chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. |
| url | http://psasir.upm.edu.my/id/eprint/30454/ http://psasir.upm.edu.my/id/eprint/30454/ http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf |