Liposomes vs. chitosomes: Encapsulating food bioactives
Abstract
The chemical and physical characteristics of food bioactives often make their incorporation into different matrices very difficult due to their instability and easy degradation. Besides, these compounds are degraded in the gastrointestinal tract and do not reach the intestine to be absorbed. The encapsulation of these ingredients in liposomes or chitosan-coated liposomes (chitosomes) could improve the system stability and enhance the...
Paper Details
Title
Liposomes vs. chitosomes: Encapsulating food bioactives
Published Date
Feb 1, 2021
Volume
108
Pages
40 - 48
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