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Development, Quantification, Method Validation, and Stability Study of a Novel Fucoxanthin-Fortified Milk

Il-Kyoon Mok1, Jung-Ro Yoon1, Cheol-Ho Pan

  • 1Department of Food Processing and Distribution, Gangneung-Wonju National University , Gangneung, Gangwon-do 25457, Republic of Korea.

Journal of Agricultural and Food Chemistry
|July 26, 2016
PubMed
Summary

This study fortified milk with fucoxanthin, a marine carotenoid, and developed a reliable analysis method. Fucoxanthin stability in milk was assessed, revealing protein content influences its preservation, with skimmed milk offering better stability.

Keywords:
carotenoid analysisfucoxanthinskimmed milkstabilitywhole milk

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