Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility.

Chomchoey, Sornsawan; Klongdee, Supakchon; Peanparkdee, Methavee; Klinkesorn, Utai

Chomchoey, Sornsawan; Klongdee, Supakchon; Peanparkdee, Methavee; Klinkesorn, Utai.

Chomchoey S; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok, 10900, Thailand.
Klongdee S; Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok, 10900, Thailand.
Peanparkdee M; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok, 10900, Thailand.
Klinkesorn U; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok, 10900, Thailand.

J Sci Food Agric ; 103(5): 2532-2543, 2023 Mar 30.

Article en En | MEDLINE | ID: mdl-36478565

Asunto(s)

Antioxidantes; Emulsionantes; Antioxidantes/química; Emulsionantes/química; Emulsiones/química; Lecitinas/química

Palabras clave

in vitro digestion; medium-chain triglyceride; nanoemulsion; radical scavenging activity; rheology; vitexin

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Emulsionantes / Antioxidantes Idioma: En Año: 2023 Tipo del documento: Article

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Emulsionantes / Antioxidantes Idioma: En Año: 2023 Tipo del documento: Article