Pickering emulsion stabilized by biocomposite nanoparticles as a protective system for β-carotene
The proposed bio-sourced nanoparticles produce Pickering emulsions that protect β-carotene from UV, heat, and oxidation, and preserve it in fortified amaranth milk during pasteurization and storage, ensuring colloidal stability.
Authors
- Guadalupe Johanna Góngora-Chi (ORCID: https://orcid.org/0000-0002-9738-2679)
- Jaime Lizardi‐Mendoza (ORCID: https://orcid.org/0000-0003-4636-4371)
- Marco Antonio López‐Mata (ORCID: https://orcid.org/0000-0002-2805-6714)
- Karla G. Martínez‐Robinson (ORCID: https://orcid.org/0000-0003-0233-7988)
- Orlando Tortoledo‐Ortiz (ORCID: https://orcid.org/0000-0003-2655-6931)
- Yolanda L. López‐Franco (ORCID: https://orcid.org/0000-0002-3934-4578)
- Luis Quihui‐Cota (ORCID: https://orcid.org/0000-0001-8702-5566)
Institutions
- Universidad de Sonora (MX)
- Centro de Investigación en Alimentación y Desarrollo (MX)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00348b
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00