Abstract In this study, oil-in-water nanoemulsions of paprika oleoresin stabilized with soy lecithin, whey protein concentrate and gum Arabic were prepared by high-pressure homogenization. Oil-in-water nanoemulsions were characterized through interfacial tension, mean particle size, polydispersity index (PDI), and the physical and chemical stability during storage. Kinetic data for degradation of total carotenoids were used for estimating entropy and enthalpy of activation using transition state theory. Whey protein concentrate and soy lecithin were more effective to forming droplets at the nanometric range (d

中文翻译：

---

由天然乳化剂稳定的类胡萝卜素纳米乳液：乳清蛋白、阿拉伯树胶和大豆卵磷脂

摘要 本研究采用高压均质法制备了大豆卵磷脂、浓缩乳清蛋白和阿拉伯树胶稳定的辣椒油树脂水包油纳米乳。水包油纳米乳液通过界面张力、平均粒径、多分散指数 (PDI) 以及储存过程中的物理和化学稳定性进行表征。总类胡萝卜素降解的动力学数据用于使用过渡态理论估计熵和活化焓。乳清蛋白浓缩物和大豆卵磷脂在纳米范围内更有效地形成液滴（d