Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and <i>in vitro</i> digestibility-Reference-Cited by-同舟云学术

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

Published:2022-12-14 Issue:5 Volume:103 Page:2532-2543
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chomchoey Sornsawan¹,Klongdee Supakchon²,Peanparkdee Methavee¹,Klinkesorn Utai¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand

2. Department of Food Processing and Preservation Institute of Food Research and Product Development, Kasetsart University 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand

Funder

Kasetsart University Research and Development Institute

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12375

Reference64 articles.

1. Review of the effects of vitexin in oxidative stress‐related diseases

2. Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical

3. N-trimethyl chitosan coated targeting nanoparticles improve the oral bioavailability and antioxidant activity of vitexin

4. Inclusion of vitexin in β-cyclodextrin: preparation, characterization and expectorant/antitussive activities

5. Preparation of Vitexin Nanoparticles by Combining the Antisolvent Precipitation and High Pressure Homogenization Approaches Followed by Lyophilization for Dissolution Rate Enhancement

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