Development of propolis extract-loaded nanoparticles with chitosan and hyaluronic acid for improving solubility and stability-Reference-Cited by-同舟云学术

Development of propolis extract-loaded nanoparticles with chitosan and hyaluronic acid for improving solubility and stability

Published:2023-05 Issue: Volume:181 Page:114738
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kim Do Hee,Jeong Eun Woo,Baek Youjin,Lee Hyeon Gyu^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Encapsulation in chitosan-based polyelectrolyte complexes enhances antidiabetic activity of curcumin;Akolade;Journal of Functional Foods,2017

2. Composition and functional properties of propolis (bee glue): A review;Anjum;Saudi Journal of Biological Sciences,2019

3. Cell-mediated delivery of nanoparticles: Taking advantage of circulatory cells to target nanoparticles;Anselmo;Journal of Controlled Release,2014

4. Correlation between total phenolic and flavonoid contents with antioxidant activity of Malaysian stingless bee propolis extract;Asem;Journal of Apicultural Research,2020

5. Optimization of saffron essential oil nanoparticles using chitosan-Arabic gum complex nanocarrier with ionic gelation method. International;Astutiningsih;Journal of Food Science,2022

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins;Food Chemistry: X;2024-10

2. Propolis-loaded liposomes: characterization and evaluation of the in vitro bioaccessibility of phenolic compounds;ADMET and DMPK;2024-02-05

3. Potential application of bee products in food industry: An exploratory review;Heliyon;2024-01

4. Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications;Trends in Food Science & Technology;2023-12

5. Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical–Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective;Polymers;2023-10-16