Evaluation of α-tocopherol microencapsulation stability with either coconut oil or canola oil cores in Greek yogurt and butter

Evaluation of α-tocopherol microencapsulation stability with either coconut oil or canola oil cores in Greek yogurt and butter

Worldwide vitamin-E consumption is below the recommended daily allowance (RDA). Therefore, the present work developed functional yogurt/butter with α-tocopherol microencapsulated in canola (α-CAN) or coconut oil (α-COC), using ora-pro-nobis mucilage and whey protein isolate as natural wall material....

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Bibliographic Details
Main Authors: Natalia Leite Oliveira, Mauricio Espinal-Ruiz, Isabelle Cristina Oliveira Neves, Sérgio Henrique Silva, Jaime Vilela de Resende, Michael A. Rogers
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Encapsulation
High-performance liquid chromatography
Quality
Rheology
Vitamin E
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23000989

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http://www.sciencedirect.com/science/article/pii/S2772753X23000989

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