ArticleFoods (Basel, Switzerland)2021
Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Structural and Antioxidant Comparison Between Native WPI and WPI-Resveratrol Non-Covalent Complex.Antioxidants (Basel, Switzerland) · 2026Article
- Construction, Interfacial Characteristics, and Stability of External Gelation Soy Protein Isolate-Dextran/Sodium Alginate Water-in-Oil-in-Water Emulsions and Freeze-Dried Microcapsules Loaded with Beech Mushroom-Derived Spermidine.Foods (Basel, Switzerland) · 2026Article
- Okra extract as a promising biopolymeric shield for robustCurrent research in food science · 2026Article
- Quinoa Protein/Sodium Alginate Complex-Stabilized Pickering Emulsion for Sustained Release of Curcumin and Enhanced Anticancer Activity Against HeLa Cells.Foods (Basel, Switzerland) · 2025Article
- Nanoencapsulation of nutraceuticals: enhancing stability and bioavailability in functional foods.Frontiers in nutrition · 2025Review
- Alginate's ability to prevent metabolic illnesses, the degradation of the gut's protective layer, and alginate-based encapsulation methods.Food science & nutrition · 2024Review
- Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.Food chemistry: X · 2024Article
- Effect of Molecules' Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile.Pharmaceutics · 2024Article
- Antioxidant Activity, Formulation, Optimization and Characterization of an Oil-in-Water Nanoemulsion Loaded with Lingonberry (Foods (Basel, Switzerland) · 2023Article
- Alginate Gel-Based Carriers for Encapsulation of Carotenoids: On Challenges and Applications.Gels (Basel, Switzerland) · 2023Review
- An extrusion-based 3D food printing approach for generating alginate-pectin particles.Current research in food science · 2023Article
- Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.
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