Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

Food Chemistry

Volumn 233, Issue , 2017, Pages 343-350

  Gómez Mascaraque, Laura G ^a   Casagrande Sipoli, Caroline ^b   de La Torre, Lucimara Gaziola ^b   López Rubio, Amparo ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bioaccessibility; Curcumin; Electrospraying; Encapsulation; Functional food; Liposome

Indexed keywords

ENCAPSULATION; FUNCTIONAL FOOD; LIPOSOMES; MICROENCAPSULATION;

BIOACCESSIBILITY; CURCUMIN; ELECTROSPRAYING; ENCAPSULATION EFFICIENCY; FUNCTIONAL INGREDIENT; HYBRID ENCAPSULATION; LOADING CAPACITIES; PHOSPHATIDYLCHOLINE;

LOADING;

CURCUMIN; LIPOSOME; EXCIPIENT;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; CRYSTAL STRUCTURE; DRUG DEGRADATION; DRUG STABILITY; ELECTROSPRAY; HYBRID; LIPOSOMAL DELIVERY; MICROENCAPSULATION; NONHUMAN; PANCREAS TISSUE; DRUG FORMULATION;

CURCUMIN; DRUG COMPOUNDING; EXCIPIENTS; LIPOSOMES;

EID: 85018339045     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.133     Document Type: Article

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