Lubomír Lapčík1, Barbora Lapčíková1, Tomáš Valenta1

  • 1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

概括

这项研究优化了天然食物染料的脂质体封装,如安东和β-胡卜素. 安西氨酸显示出高封装效率,而叶绿素效率较低,影响着染料的稳定性和性能.