Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

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Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion

Published:2020-10 Issue: Volume:136 Page:109587
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Xin,Wang Peng,Zou Yu-Xiao,Luo Zhi-Gang,Tamer Tamer Mahmoud

Funder

National Natural Science Foundation of China

111 Project

Key Project of Science and Technology of Guangdong Province

Key Project of Science and Technology of Guangzhou Economic Development Zone

Key Project of Science and Technology of Guangzhou

Fundamental Research Funds for the Central Universities, SCUT

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Development of oral delivery systems with enhanced antioxidant and anticancer activity: Coix seed oil and β-Carotene coloaded liposomes;Bai;Journal of Agricultural and Food Chemistry,2019

2. Singlet oxygen quenching by dietary carotenoids in a model membrane environment;Cantrell;Arch. Biochemistry Biophysics,2003

3. Preparation of liposomes at large scale using the ethanol injection method: Effect of scale-up and injection devices;Charcosset;Chemcal Engineering Research & Design,2015

4. Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability;Chen;Food Hydrocolloids,2017

5. Thermal and UV stability of beta-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend;Chen;Food Chemistry,2015

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4. Liposomes and niosomes production by a supercritical CO2 assisted process for topical applications: A comparative study;The Journal of Supercritical Fluids;2024-10

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