Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability

The aim of this study was to assess and improve the oxidative stability of red raspberry seed oil–RO, a potential topical ingredient derived from food industry by-products, on its own and when incorporated in low energy nanoemulsion (NE). The RO’s oxidative stability was assessed at 5, 25, and 40 °C...

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Detalles Bibliográficos
Autores principales: Gledovic, Ana, Janosevic-Lezaic, Aleksandra, Tamburic, Slobodanka, Savic, Snezana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598911/
https://www.ncbi.nlm.nih.gov/pubmed/36290621
http://dx.doi.org/10.3390/antiox11101898

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9598911/
https://www.ncbi.nlm.nih.gov/pubmed/36290621
http://dx.doi.org/10.3390/antiox11101898

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