Stability of lutein-based nanoemulsions under thermal and UVC-light exposure: Effect of lutein esterification and oil phase constitution.

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dc.contributorMARIA ISABEL ORDONEZ LOZADA, UNIVERSIDADE DE BRASÍLIA; DANIELE BOBROWSKI RODRIGUES, UNIVERSIDADE DE BRASÍLIA; IRIANI RODRIGUES MALDONADE, CNPH; TALITA DE ALMEIDA FERNANDES, UNIVERSIDADE DE BRASÍLIA; ERNANDES RODRIGUES DE ALENCAR, UNIVERSIDADE FEDERAL DE VIÇOSA; LÍVIA DE LACERDA DE OLIVEIRA, UNIVERSIDADE DE BRASÍLIA.
dc.creatorLOZADA, M. I. O.
dc.creatorRODRIGUES, D. B.
dc.creatorMALDONADE, I. R.
dc.creatorFERNANDES, T. de A.
dc.creatorALENCAR, E. R. de
dc.creatorOLIVEIRA, L. de L. de
dc.date2025-12-10T15:48:34Z
dc.date2025-12-10T15:48:34Z
dc.date2025-12-10
dc.date2025
dc.date.accessioned2026-07-07T04:10:20Z
dc.descriptionWe evaluated the stability (thermal and UVC) of lutein nanoemulsions (free/esterified) with soybean or pumpkin seed oil. Free lutein (LU) was more stable at 45°C and UVC than esterified (LE). Pumpkin seed oil enhanced protection, challenging the inherent stability of esters.
dc.format15 p.
dc.identifierFood Chemistry, v. 492, e145401, 2025.
dc.identifier1873-7072
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1182629
dc.identifier10.1016/j.foodchem.2025.145401
dc.identifier.urihttp://hdl.handle.net/123456789/453621
dc.languageeng
dc.rightsopenAccess
dc.subjectNanoemulsão
dc.subjectÉter de carotenoide
dc.subjectEsterificação de luteína
dc.subjectSemente de abóbora
dc.subjectÓleo Vegetal
dc.subjectAbóbora
dc.subjectCarotenoids
dc.titleStability of lutein-based nanoemulsions under thermal and UVC-light exposure: Effect of lutein esterification and oil phase constitution.
dc.typeArtigo de periódico

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