Title:	Stability of lutein-based nanoemulsions under thermal and UVC-light exposure: Effect of lutein esterification and oil phase constitution.
Authors:	LOZADA, M. I. O. RODRIGUES, D. B. MALDONADE, I. R. FERNANDES, T. de A. ALENCAR, E. R. de OLIVEIRA, L. de L. de
Affiliation:	MARIA 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.
Date Issued:	2025
Citation:	Food Chemistry, v. 492, e145401, 2025.
Pages:	15 p.
Description:	We 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.
Thesagro:	Óleo Vegetal Abóbora
NAL Thesaurus:	Carotenoids
Keywords:	Nanoemulsão Éter de carotenoide Esterificação de luteína Semente de abóbora
ISSN:	1873-7072
DOI:	10.1016/j.foodchem.2025.145401
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPH)