What is it about?

Carotene compounds have potential applications in the food industry for their antioxidant activity, but presents physicochemical instability and incompatibility with many food matrices. different technologies have been employed, such as emulsification. This study revealed that the antioxidant compounds in blackberry juice used as the continuous phase confer protection to carotenoid compounds, reducing its degradation rate.

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Why is it important?

This study allowed the development of a stable emulsion with antioxidants in each of the phases of the emulsion that could be incorporated into several types of food products to produce functional foods.

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This page is a summary of: Characterization of O/W emulsions of carotenes in blackberry juice performed by ultrasound and high-pressure homogenization, Journal of Dispersion Science and Technology, April 2017, Taylor & Francis,
DOI: 10.1080/01932691.2017.1306783.
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