Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state
Raphaela Araújo Mantovani, Ana Augusta Odorissi Xavier, Guilherme M. Tavares, Adriana Zerlotti Mercadante
Topics & Concepts
CarotenoidLuteinChemistryHydrolysisFood scienceDigestion (alchemy)EmulsionCaseinEnzymatic hydrolysisChromatographyBiochemistryProteins in Food SystemsAntioxidant Activity and Oxidative StressPhytase and its Applications