Encapsulation and release of curcumin using an intact milk fat globule delivery system-Reference-Cited by-同舟云学术

Encapsulation and release of curcumin using an intact milk fat globule delivery system

Published:2019 Issue:11 Volume:10 Page:7121-7130
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Alshehab Maha¹²³⁴^ORCID,Nitin Nitin¹²³⁴⁵^ORCID

Affiliation:

1. Department of Food Science and Technology

2. University of California-Davis

3. Davis

4. USA

5. Department of Biological and Agricultural Engineering

Abstract

Milk fat globule carriers were evaluated as an encapsulation system for curcumin. Partitioning is confirmed using fluorescence imaging. Release of curcumin under simulated gastrointestinal conditions and associated morphological changes to the carriers were evaluated.

Funder

Kuwait University

U.S. Department of Agriculture

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00489K

Reference68 articles.

1. Bioactive substances in food: identification and potential uses

2. Measurement and prediction of hydrophobicity parameters for highly lipophilic compounds: Application of the HPLC column-switching technique to measurement of log P of diarylpyrazines