![]() ![]() Like milk and fruit juice, in various food types can incorporate liposomes protecting BC. These liposomes preserved and maintain the activity of the thermolabile vitamins C and B9. The liposome’s design strategy is that SPC lipid’s components are BC like choline and essential fatty acids. They encapsulated BC as vitamin E, vitamin C and folic acid (B9). In our studies, liposomes were made of soy phosphatidylcholine (SPC) with Stearic Acid or Calcium Stearate as membrane stabilizer. ![]() The liposomes have several advantages for BC encapsulation: ease of obtention, characterization, scaling-up, lipid protection for hydrophilic and lipophilic BC, and best, they are made with natural lipids of alimentary grade. Functional foods are those with health benefits but cannot incorporate and protect from oxidation or deterioration, maintaining the bioactive compounds (BC) activity. ![]()
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