Preservation of anthocyanins in solid lipid nanoparticles: Optimization of a microemulsion dilution method using the Placket-Burman and Box-Behnken designs

Food Chemistry

Volumn 199, Issue , 2016, Pages 573-580

  Ravanfar, Raheleh ^a   Tamaddon, Ali Mohammad ^b,c   Niakousari, Mehrdad ^a   Moein, Mahmoud Reza ^c  

^a SHIRAZ UNIVERSITY   (Iran)

^b SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Anthocyanins; Microemulsion dilution; Red cabbage; Solid lipid nanoparticles

Indexed keywords

ANTHOCYANINS; EFFICIENCY; ENCAPSULATION; NANOPARTICLES; PARTICLE SIZE; PHENOLS; SCANNING ELECTRON MICROSCOPY;

ANTI-OXIDANT ACTIVITIES; BOX-BEHNKEN EXPERIMENTAL DESIGN; ENCAPSULATION EFFICIENCY; ENVIRONMENTAL CONDITIONS; RED CABBAGES; SOLID LIPID NANOPARTICLE (SLN); SPHERICAL MORPHOLOGIES; WATER-IN-OIL (W/O) MICROEMULSIONS;

MICROEMULSIONS;

ANTHOCYANIN; PHENOL; SOLID LIPID NANOPARTICLE; EMULSION; LIPID; NANOPARTICLE; PHENOL DERIVATIVE; WATER;

ARTICLE; BOX BEHNKEN DESIGN; COMPUTER PROGRAM; DILUTION; ENCAPSULATION; FRACTIONATION; MICROEMULSION; PARTICLE SIZE; PLACKET BURMAN DESIGN; PRESERVATION; PROCESS OPTIMIZATION; RED CABBAGE; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPY; BRASSICA; CHEMISTRY; DIGESTION; EMULSION;

ANTHOCYANINS; BRASSICA; DIGESTION; EMULSIONS; LIPIDS; MICROSCOPY, ELECTRON, SCANNING; NANOPARTICLES; PARTICLE SIZE; PHENOLS; WATER;

EID: 84950242158     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.061     Document Type: Article

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