Methods for the nanoencapsulation of β-carotene in the food sector

By F. J. Gutiérrez, S. Albillos, Elvira Casas-Sanz, Z. Cruz, C. García-Estrada, Ana K. Garcia-Guerra, J. García-Reverter, M. Garcia-Suárez, Paloma Gatón, C. González-Ferrero and 8 more. 2013

109 citations recorded by the source corpus.

Carotenoids are organic pigments naturally synthesized by microorganisms and plants. Several techniques are available for the nanoencapsulation of organic compounds: self-assembly, high pressure homogenization, nanoemulsification, supercritical fluids, etc. The objective of this paper is to review some nanoencapsulation techniques that are compatible with labile compounds, such as β-carotene. Strategies for testing the safety of nanoencapsulated β-carotene are also discussed.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/1c447fcc5f3188b007770a487be36b52282f4ad9