Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticles

Food Research International

Volumn 87, Issue , 2016, Pages 1-9

  Huang, Xiaoxia ^a   Huang, Xulin ^a   Gong, Yushi ^a   Xiao, Hang ^b   McClements, David Julian ^b,c   Hu, Kun ^a  

^a GUANGDONG PHARMACEUTICAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Alginate; Antioxidant; Core shell; Curcumin; Nanoparticles; Nutraceuticals; Pectin; Zein

Indexed keywords

ALGINATE; ANTIOXIDANTS; CHEMICAL STABILITY; DIETARY SUPPLEMENTS; FREE RADICALS; IONIC STRENGTH; NANOPARTICLES; PLANTS (BOTANY); ZEIN;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; CORE SHELL; CORE-SHELL NANOPARTICLES; CURCUMIN; NUTRACEUTICALS; PECTIN; RADICAL SCAVENGING ACTIVITY;

SHELLS (STRUCTURES);

EID: 84974660101     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.06.009     Document Type: Article

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