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Ae-Jin Choi Chul-Jin Kim Yong-Jin Cho Jae-Kwan Hwang Chong-Tai Kim 《Food and Bioprocess Technology》2011,4(6):1119-1126
The objectives of this research were to characterize capsaicin-loaded nanoemulsions stabilized with natural biopolymer such
as alginate and chitosan for use as a functional ingredient delivery system. The biopolymer nanoemulsion was prepared using
self-assembly emulsification methods, and the capsaicin included oleoresin capsicum as the core material in the nanoemulsion.
The particle sizes of the double-layer nanoemulsions prepared with alginate (AN) and chitosan (CN) were 20 nm or lower. The
triple-layer nanoemulsion, which was prepared by complexation with chitosan and alginate (CAN), was successfully prepared
with particle sizes on the nanoscale through the electrostatic interactions between the carboxylic groups and amine groups
of the biopolymers. The Zeta potential value, which is an indicator of the overall stability and physicochemical properties
of the nanoemulsion, of AN and CN were significantly higher than SN and CAN (p < 0.01). In conclusion, the double-layer nanoemulsions incorporated with alginate and chitosan can be expected to improve
the stability of nanoemulsion. In addition, this system holds promise for use in the production of functional foods containing
functional ingredients. 相似文献
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Yu Hyung-Seok Lee Na-Kyoung Choi Ae-Jin Choe Jeong-Sook Bae Chun Ho Paik Hyun-Dong 《Food science and biotechnology》2019,28(3):851-855
Food Science and Biotechnology - The objective of this study was to evaluate the functional properties of Weissella cibaria JW15 (JW15) by investigating its antagonistic and antioxidant activities.... 相似文献
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