Modification of lecithin-based emulsions with phospholipases
نویسندگان
چکیده
منابع مشابه
Ferulic Acid Lecithin-Based Nano-Emulsions Prepared by Using Spontaneous Emulsification Process
Ferulic acid (4-hydroxy-3-methoxycinnamic acid), an effective component of medical plant, is a phenolic acid with low toxicity that can be absorbed and easily metabolized in the human body. The solubility of Ferulic Acid (FA) is very low in aqueous solutions which can cause problem in preparation of pharmaceutical products, but it can easily be dissolved in oil/water interface of <...
متن کاملferulic acid lecithin-based nano-emulsions prepared by using spontaneous emulsification process
ferulic acid (4-hydroxy-3-methoxycinnamic acid), an effective component of medical plant, is a phenolic acid with low toxicity that can be absorbed and easily metabolized in the human body. the solubility of ferulic acid (fa) is very low in aqueous solutions which can cause problem in preparation of pharmaceutical products, but it can easily be dissolved in oil/water interface of nano-emulsions...
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The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of free and nanoemulsified cin...
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Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes.
The possibility of producing stable oil-in-water (O/W) emulsions containing oil droplets surrounded by multiple layer interfacial membranes from food grade ingredients has been demonstrated. These emulsions were produced using a three stage process that relies on the adsorption of charged biopolymers to oppositely charged surfaces. Emulsions (0.5 wt % corn oil, 0.1 wt % lecithin, 0.0078 wt % ch...
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ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2020
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2020.1839566