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

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

Laura G. Gómez-Mascaraque, Caroline Casagrande Sipoli, Lucimara Gaziola de La Torre, Amparo López-Rubio

ARTIGO

Inglês

Novel food-grade hybrid encapsulation structures based on the entrapment of phosphatidylcholine liposomes, within a WPC matrix through electrospraying, were developed and used as delivery vehicles for curcumin. The loading capacity and encapsulation efficiency of the proposed system was studied, and...

Fechado

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

Laura G. Gómez-Mascaraque, Caroline Casagrande Sipoli, Lucimara Gaziola de La Torre, Amparo López-Rubio


										

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

Laura G. Gómez-Mascaraque, Caroline Casagrande Sipoli, Lucimara Gaziola de La Torre, Amparo López-Rubio

    Fontes

    Food chemistry

    Vol. 233 (2017), p. 343-350