The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods

Poor water solubility and low bioavailability of hydrophobic flavonoids such as rutin remain as substantial challenges to their oral delivery via functional foods. In this study, the effect of pH and the addition of a protein (sodium caseinate; NaCas) on the aqueous solubility and stability of rutin...

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Detalles Bibliográficos
Autores principales: Rashidinejad, Ali, Jameson, Geoffrey B., Singh, Harjinder
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8781550/
https://www.ncbi.nlm.nih.gov/pubmed/35056844
http://dx.doi.org/10.3390/molecules27020534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8781550/
https://www.ncbi.nlm.nih.gov/pubmed/35056844
http://dx.doi.org/10.3390/molecules27020534

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