Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream
Author:
Affiliation:
1. Research Scholar
2. ICAR-National Dairy Research Institute
3. Karnal 132001
4. India
5. Principal Scientist
6. Dairy Chemistry Division
Abstract
The preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) were undertaken. The findings suggest that ice cream is a suitable dairy product for the delivery of lipophilic bioactive components which can be used for therapeutic purposes.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO00924C
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