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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

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