Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1182629
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dc.contributor.authorLOZADA, M. I. O.
dc.contributor.authorRODRIGUES, D. B.
dc.contributor.authorMALDONADE, I. R.
dc.contributor.authorFERNANDES, T. de A.
dc.contributor.authorALENCAR, E. R. de
dc.contributor.authorOLIVEIRA, L. de L. de
dc.date.accessioned2025-12-10T15:48:34Z-
dc.date.available2025-12-10T15:48:34Z-
dc.date.created2025-12-10
dc.date.issued2025
dc.identifier.citationFood Chemistry, v. 492, e145401, 2025.
dc.identifier.issn1873-7072
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1182629-
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.language.isoeng
dc.rightsopenAccess
dc.subjectNanoemulsão
dc.subjectÉter de carotenoide
dc.subjectEsterificação de luteína
dc.subjectSemente de abóbora
dc.titleStability of lutein-based nanoemulsions under thermal and UVC-light exposure: Effect of lutein esterification and oil phase constitution.
dc.typeArtigo de periódico
dc.subject.thesagroÓleo Vegetal
dc.subject.thesagroAbóbora
dc.subject.nalthesaurusCarotenoids
dc.format.extent215 p.
riaa.ainfo.id1182629
riaa.ainfo.lastupdate2025-12-10
dc.identifier.doi10.1016/j.foodchem.2025.145401
dc.contributor.institutionMARIA 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.
Appears in Collections:Artigo em periódico indexado (CNPH)

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