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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| 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 |