Microfluidic spinning of fucoxanthin-loaded nanofibers for enhancing antioxidation and clarification of fruit juice
Jiaxuan Li, Yu Li, Xuedi Zhang, Song Miao, Mingqian Tan, Wentao Su
Abstract
oxidative damage. Finally, the effects of PCF nanofibers on the quality of fresh juice were studied, including clarification experiment and sensory evaluation. The results showed that the dosage of PVP in PCF 1 : 2 was only about 4% of the conventional dosage, and the browning index of fresh juice was significantly reduced with the best clarification. The available data provided in this study would provide a promising safety strategy for the food processing of fresh juice and the extension of its storage life.
Topics & Concepts
NanofiberChemistryElectrospinningCyclodextrinAntioxidantABTSChemical engineeringNuclear chemistryChromatographyMaterials scienceOrganic chemistryDPPHNanotechnologyPolymerEngineeringElectrospun Nanofibers in Biomedical ApplicationsElectrohydrodynamics and Fluid DynamicsCoconut Research and Applications