Nanoparticles of Betalain–Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization

[Image: see text] Betalains are bioactive compounds with attractive antioxidant properties for the food industry, endowing them with potential application in food coatings to maintain quality and extend shelf life. However, they have low stability to factors such as light, temperature, and humidity....

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Detalles Bibliográficos
Autores principales: Figueroa-Enriquez, Cielo E., Rodríguez-Félix, Francisco, Plascencia-Jatomea, Maribel, Sánchez-Escalante, Armida, Vargas-López, Juan M., Tapia-Hernández, José A., Canizales-Rodríguez, Dalila F., Castro-Enriquez, Daniela D., Ruiz-Cruz, Saúl, Santos-Sauceda, Irela, Burruel-Ibarra, Silvia E., Pompa-Ramos, José L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10634192/
https://www.ncbi.nlm.nih.gov/pubmed/37969967
http://dx.doi.org/10.1021/acsomega.3c04021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10634192/
https://www.ncbi.nlm.nih.gov/pubmed/37969967
http://dx.doi.org/10.1021/acsomega.3c04021

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