Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.06.019
Abstract: This study evaluates the effect of modified lecithin (ML) and sodium caseinate (SC) on the formulation, stability and bioaccessibility of astaxanthin (AXT) loaded oil-in-water (O/W) nanoemulsions. These nanoemulsions were formulated using high-pressure homogenization in four… read more here.
Keywords: nanoemulsions encapsulating; formulation characterization; formulation; characterization nanoemulsions ... See more keywords
Preparation and characterization of nanoemulsions of curcumin and echium oil
Sign Up to like & getrecommendations! Published in 2022 at "Heliyon"
DOI: 10.1016/j.heliyon.2022.e08974
Abstract: The search for the plant origin bioactive compounds is increasing over animal origin compounds. Echium oil (EO) contains high amounts of plant based omega-3 fatty acids. Moreover, curcumin addition may increase the release of these… read more here.
Keywords: release; echium oil; fatty acids; preparation characterization ... See more keywords