Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2761-2770

  Rasti, B ^a   Jinap, S ^a   Mozafari, M R ^b   Yazid, A M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MONASH UNIVERSITY   (Australia)

Author keywords

DHA; EPA; Long chain polyunsaturated fatty acids; Nano encapsulation; Nanoliposomes; Oxidative stability; Phospholipids

Indexed keywords

DHA; EPA; NANO-ENCAPSULATION; NANOLIPOSOMES; OXIDATIVE STABILITY;

CARBON DIOXIDE; COLD STORAGE; HYDRATION; LIPOSOMES; ORGANIC SOLVENTS; OXIDATION RESISTANCE; PHOSPHOLIPIDS; POLYUNSATURATED FATTY ACIDS;

STABILITY;

DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; LIPOSOME; NANOLIPOSOME; ORGANIC SOLVENT; UNCLASSIFIED DRUG;

ANALYTIC METHOD; AQUEOUS SOLUTION; ARTICLE; BANGHAM THIN FILM HYDRATION; COMPARATIVE STUDY; CRYOPRESERVATION; MOZAFARI METHOD; OXIDATION; PARTICLE SIZE; PHYSICAL CHEMISTRY; SURFACE PROPERTY;

CHEMISTRY TECHNIQUES, SYNTHETIC; DOCOSAHEXAENOIC ACIDS; DRUG STABILITY; EICOSAPENTAENOIC ACID; LIPOSOMES; OXIDATION-REDUCTION;

EID: 84865340756     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.016     Document Type: Article

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