Preparation and comparative release characteristics of three anthocyanin encapsulation systems

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 3, 2012, Pages 844-851

  Oidtmann, Johannes ^a   Schantz, Markus ^b   Mäder, Karsten ^a   Baum, Matthias ^b   Berg, Sonja ^c   Betz, Michael ^d   Kulozik, Ulrich ^d   Leick, Sabine ^e   Rehage, Heinz ^e   Schwarz, Karin ^c   Richling, Elke ^b  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

^b Rheinland Pfälzische Technische Universität Kaiserslautern Landau   (Germany)

^c UNIVERSITY OF KIEL   (Germany)

^d TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^e TU DORTMUND UNIVERSITY   (Germany)

Author keywords

Anthocyanins; bilberry extract; encapsulation; gastrointestinal tract; Vaccinium myrtillus L.

Indexed keywords

BILBERRY EXTRACT; COLON CANCER; ENCAPSULATION SYSTEMS; ENVIRONMENTAL CONDITIONS; GASTRIC FLUIDS; GASTROINTESTINAL TRACT; IN-VIVO; INFLAMMATORY BOWEL DISEASE; INTESTINAL FLUID; MICROCAPSULES; POTENTIAL BENEFITS; RAPID RELEASE; RELEASE CHARACTERISTICS; VACCINIUM MYRTILLUS;

BIOCHEMISTRY; ENCAPSULATION;

ANTHOCYANINS;

ANTHOCYANIN; VACCINIUM MYRTILLUS EXTRACT;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DRUG EFFECT; DRUG FORMULATION; DRUG STABILITY; EVALUATION; HUMAN; INTESTINE; KINETICS; METABOLISM; METHODOLOGY; VACCINIUM MYRTILLUS;

ANTHOCYANINS; CHEMISTRY, PHARMACEUTICAL; DRUG COMPOUNDING; DRUG STABILITY; HUMANS; INTESTINES; KINETICS; MODELS, BIOLOGICAL; VACCINIUM MYRTILLUS;

VACCINIUM MYRTILLUS;

EID: 84856286274     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2047515     Document Type: Article

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