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Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan

Authors
Kim, SunbinShin, Weon-Sun
Issue Date
May-2021
Publisher
ELSEVIER SCI LTD
Keywords
BSA-fucoidan conjugate; Maillard reaction; Lutein/zeaxanthin delivery; Emulsion property; Storage stability
Citation
FOOD CHEMISTRY, v.343, pp.1 - 8
Indexed
SCIE
SCOPUS
Journal Title
FOOD CHEMISTRY
Volume
343
Start Page
1
End Page
8
URI
https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/141998
DOI
10.1016/j.foodchem.2020.128437
ISSN
0308-8146
Abstract
The effective delivery of bioactive compounds has recently been receiving attention. In this study, a conjugate with BSA and fucoidan synthesized via the Maillard reaction was confirmed through electrophoresis, the ophthalaldehyde assay, and through changes in absorbance. Two moles of fucoidan were glycated with one mole of BSA at 60 degrees C and 79% relative humidity for 4 days. The droplet coated with B-F conjugate remained stable during storage at 4 and 25 degrees C and slightly increased only at 55 degrees C however, the droplet coated with intact BSA and B/F mixture significantly increased. L/Z were degraded about 82, 79, and 36% for 4, 25, and 55 degrees C, respectively, regardless of the type of emulsifier. Although the conjugates could not prevent the degradation of lutein and zeaxanthin during storage, they improved the stability of the emulsion and showed 4.20-fold and 1.32-fold higher bioaccessibility than intact BSA and B/F mixtures, respectively.
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서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles

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Shin, Weon Sun
COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)
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