Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized...

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Detalles Bibliográficos
Autores principales: Pascual-Silva, Carolina, Alemán, Ailén, López-Caballero, María Elvira, Montero, María Pilar, Gómez-Guillén, María del Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686809/
https://www.ncbi.nlm.nih.gov/pubmed/36421422
http://dx.doi.org/10.3390/antiox11112236

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686809/
https://www.ncbi.nlm.nih.gov/pubmed/36421422
http://dx.doi.org/10.3390/antiox11112236

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