Effect of nanoencapsulation on the solubility and antioxidant activity of astaxanthin pigmented oil extracted from shrimp waste (Litopeneaus vannamei).
Astaxanthin-pigmented oil from shrimp waste meal was nanoencapsulated by O/W emulsification using porcine gelatin (EAG) and a combination with soy protein (EAGS 2:2 and EAGS 3:1) to improve the solubility and antioxidant activity of the pigmented oil. The encapsulates presented spherical shape and s...
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Public Library of Science (PLoS)
2024-01-01
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| سلاسل: | PLoS ONE |
| الوصول للمادة أونلاين: | https://doi.org/10.1371/journal.pone.0313059 |