Data from: Dispersing hydrophobic natural colorant β-carotene in shellac particles for enhanced stability and tunable color

Dong Chen, Chun-Xia Zhao, Camille Lagoin, Mingtan Hai, Laura R. Arriaga, Stephan Koehler, Alireza Abbaspourrad & David A. Weitz
Color is one of the most important visual attributes of food and is directly related to the perception of food quality. The interest in natural colorants, especially β-carotene that not only imparts color but also has well-documented health benefits, has triggered the research and development of different protocols designed to entrap these hydrophobic natural molecules to improve their stability against oxidation. Here, we report a versatile microfluidic approach that utilizes single emulsion droplets as templates...
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