期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 5, 页码 1872-1880出版社
WILEY
DOI: 10.1111/ijfs.14323
关键词
Epigallocatechin gallate; liposomes; low methoxyl pectin; resveratrol
资金
- Key Research and Development Program of Zhejiang province [2019C02070, 2018C02012]
- National Natural Science Foundation of China [31571833, 31801536]
- Hangzhou Science and Development Project [20190101A15]
To improve long-term stability of the liposomes, resveratrol (RES) liposomes, epigallocatechin gallate (EGCG) liposomes, RES+EGCG liposomes, RES+EGCG liposomes coated with low methoxyl pectin (LMP) were prepared, and their physical properties were evaluated. The prepared liposomes have a particle sizes of about 110-160 nm. The LMP-coated composite liposomes have the largest particle size and zeta potential, the latter indicating higher system stability. Liposome systems were pasteurised and placed in an orange juice system as to study liposome stability in a real the food environment. LMP bridge with metal ions forming a network-like gel in the LMP-coated composite liposomes, thereby enhancing the stability of liposomes. LMP-decorated liposomes could be developed as a formulation for encapsulating and delivering functional ingredients.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据