Thermal and oxidative stability of curcumin encapsulated in yeast microcarriers.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.08.121
Abstract: This study evaluated the effects of the intracellular constituents of yeast microcarriers on the thermal and oxidative stability of encapsulated curcumin. Intact yeast cells and plasmolyzed yeast, i.e. yeast cell wall particles (YCWPs), of Saccharomyces… read more here.
Keywords: oxidative stability; stability curcumin; thermal oxidative; yeast microcarriers ... See more keywords
Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24010498
Abstract: Curcumin presents interesting biological activities but low chemical stability, so it has been incorporated into different emulsion-based systems in order to increase its bioaccessibility. Many strategies are being investigated to increase the stability of these… read more here.
Keywords: based nanoemulsions; curcumin; stability curcumin; stability ... See more keywords