Encapsulation of curcumin using supercritical antisolvent (SAS) technology to improve its stability and solubility in water

Author:

Arango-Ruiz Álvaro,Martin Ángel,Cosero María José,Jiménez Claudio,Londoño Julián

Funder

COLCIENCIAS

Corporacion Universitaria Lasallista

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Anticancer potential of curcumin: preclinical and clinical studies;Aggarwal;Anticancer Research,2003

2. Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology;Almeida;Innovative Food Science & Emerging Technologies,2013

3. Anderson, T. M. D. (2003). Anticancer Potential of Curcumin Preclinical and Clinical Studies, 398, 363–398.

4. Blasco Piquer, M. et al. (1999). Procedimiento para la obtención de un colorante alimentario a base de curcumina. Asociación de Investigación de la Industria Agroalimentaria Parque Tecnológico. Patente de invención No. 2121538. España (1999). (1999), (2121538), 2121538.

5. Supercritical CO2 antisolvent precipitation from biocompatible polymer solutions: A novel sustainable approach for biomaterials design and fabrication;Causa;The Journal of Supercritical Fluids,2015

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