Enhancement of physicochemical and encapsulation stability of O1/W/O2 multiple nanoemulsions loaded with coenzyme Q10 or conjugated linoleic acid by incorporating polyphenolic extract-Reference-Cited by-同舟云学术

Enhancement of physicochemical and encapsulation stability of O1/W/O2 multiple nanoemulsions loaded with coenzyme Q10 or conjugated linoleic acid by incorporating polyphenolic extract

Published:2020 Issue:10 Volume:11 Page:8878-8892
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Katsouli M.¹²³⁴⁵,Giannou V.¹²³⁴⁵,Tzia C.¹²³⁴⁵^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Technology

2. School of Chemical Engineering

3. National Technical University of Athens

4. Zografou

5. Greece

Abstract

Multiple O₁/W/O₂ nanoemulsions and O₁/W nanoemulsions fortified with CLA or CoQ₁₀ were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols from olive kernel to enhance their kinetic and chemical stability.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01707H

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5. Absorption and Metabolism of cis-9,trans-11-CLA and of Its Oxidation Product 9,11-Furan Fatty Acid by Caco-2 Cells

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