Modified porous starches loading curcumin and improving the free radical scavenging ability and release properties of curcumin.

Han, Xiuying; Ma, Ping; Shen, Mingyue; Wen, Huiliang; Xie, Jianhua

Han, Xiuying; Ma, Ping; Shen, Mingyue; Wen, Huiliang; Xie, Jianhua.

Afiliação

Han X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Ma P; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Shen M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Wen H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: 1531428959@qq.com.
Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.

Food Res Int ; 168: 112770, 2023 06.

Article em En | MEDLINE | ID: mdl-37120221

Assuntos

Curcumina; Curcumina/química; Espectroscopia de Infravermelho com Transformada de Fourier; Porosidade; Amido/química; Difração de Raios X

Palavras-chave

In vitro release; Microspheres; Porous maize starch; Thermal stability

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Curcumina Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article

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