Preparation of blueberry anthocyanin liposomes and changes of vesicle properties, physicochemical properties, in vitro release, and antioxidant activity before and after chitosan modification

The preparation of blueberry anthocyanin liposomes (BAL) was optimized by response surface methodology. Then, chitosan was used to modify BAL and the environmental stability, in vitro release, and antioxidant activity studies of anthocyanin liposome (An‐Lip), and chitosan‐modified anthocyanin liposo...

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Detalles Bibliográficos
Autores principales: Wang, Lei, Wang, Lulu, Wang, Xi, Lu, Baojun, Zhang, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8751427/
https://www.ncbi.nlm.nih.gov/pubmed/35035911
http://dx.doi.org/10.1002/fsn3.2649

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8751427/
https://www.ncbi.nlm.nih.gov/pubmed/35035911
http://dx.doi.org/10.1002/fsn3.2649

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