Co-Encapsulation of Tannic Acid and Resveratrol in Zein/Pectin Nanoparticles: Stability, Antioxidant Activity, and Bioaccessibility

Hydrophilic tannic acid and hydrophobic resveratrol were successfully co-encapsulated in zein nanoparticles prepared using antisolvent precipitation and then coated with pectin by electrostatic deposition. The encapsulation efficiencies of the tannic acid and resveratrol were 51.5 ± 1.9% and 77.2 ±...

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Detalles Bibliográficos
Autores principales: Liang, Xiao, Cheng, Wanting, Liang, Zhanhong, Zhan, Yiling, McClements, David Julian, Hu, Kun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656218/
https://www.ncbi.nlm.nih.gov/pubmed/36360091
http://dx.doi.org/10.3390/foods11213478

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656218/
https://www.ncbi.nlm.nih.gov/pubmed/36360091
http://dx.doi.org/10.3390/foods11213478

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