Analysis of digestibility of the lipid module with astaxanthin in the in vitro model
The work carried out a comparative analysis of the degree of digestibility of the lipid module in comparison with sunfl ower oil in an in vitro model. A decrease in the level of free fatty acid release when using a lipid module has been shown. The fact of a decrease in digestibility in oil samples relative to the lipid module has been revealed. A greater release of the biologically active substance, astaxanthin, in the lipid module has been demonstrated.
Authors
- А А Кочеткова (ORCID: https://orcid.org/0000-0001-9821-192X)
- V. А. Sarkisyan (ORCID: https://orcid.org/0000-0002-5911-610X)
- Roman Sobolev (ORCID: https://orcid.org/0000-0003-2166-006X)
- Yuliya Frolova (ORCID: https://orcid.org/0000-0001-6065-2244)
- M A Makarenko (ORCID: https://orcid.org/0000-0003-1688-6304)
Publication Details
- Journal
- Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
- Published
- 2024-09-22
- DOI
- https://doi.org/10.33920/igt-01-2410-02
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00