Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream-Reference-Cited by-同舟云学术

Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream

Published:2016 Issue:1 Volume:7 Page:417-424
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Kumar Deep Diyuti¹²³⁴,Mann Bimlesh⁵⁶²³⁴,Pothuraju Ramesh¹²³⁴,Sharma Rajan⁵⁶²³⁴,Bajaj Rajesh⁵⁶²³⁴,Minaxi Minaxi¹²³⁴

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

Reference46 articles.

1. Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

2. Curcumin as “Curecumin”: From kitchen to clinic

3. Dietary Curcumin Significantly Improves Obesity-Associated Inflammation and Diabetes in Mouse Models of Diabesity

4. Bioavailability of Curcumin: Problems and Promises

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