Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin.

Shahbazizadeh, Saeedeh; Naji-Tabasi, Sara; Shahidi-Noghabi, Mostafa; Pourfarzad, Amir

Shahbazizadeh, Saeedeh; Naji-Tabasi, Sara; Shahidi-Noghabi, Mostafa; Pourfarzad, Amir.

Afiliación

Shahbazizadeh S; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Naji-Tabasi S; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Shahidi-Noghabi M; Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Pourfarzad A; Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.

J Sci Food Agric ; 101(15): 6505-6513, 2021 Dec.

Article en En | MEDLINE | ID: mdl-34002390

Asunto(s)

Brassicaceae/química; Curcumina/química; Portadores de Fármacos/química; Sistemas de Liberación de Medicamentos/métodos; Hidrogeles/química; Gomas de Plantas/química; Sistemas de Liberación de Medicamentos/instrumentación; Estabilidad de Medicamentos; Calor

Palabras clave

Lepidium sativum; curcumin; hydrogel; release kinetic

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Portadores de Fármacos / Sistemas de Liberación de Medicamentos / Brassicaceae / Hidrogeles / Curcumina / Gomas de Plantas Tipo de estudio: Evaluation_studies Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: Irán

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