title: Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry.
abstract: β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing β-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected β-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products.
authors: Centro Nacional de Tecnología y Seguridad Alimentaria - CNTA, Ctra NA-134, km 53, 31570 San Adrián, Navarra, Spain. mjsaiz@cnta.es
authors: María-José
authors: MJ
authors: Sáiz-Abajo
authors: Carolina
authors: C
authors: González-Ferrero
authors: Ana
authors: A
authors: Moreno-Ruiz
authors: Ana
authors: A
authors: Romo-Hualde
authors: Carlos J
authors: CJ
authors: González-Navarro
mesh_terms: D002364:Caseins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry; D006358:Hot Temperature; D027845:Malus / Q000737:chemistry*; D008823:Micelles; D011312:Pressure; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D002364:Caseins; D008823:Micelles; D019207:beta Carotene