Encapsulation of ethanolic mangosteen (Garcinia mangostana L.) rind extract in solid lipid nanoparticles (SLNs) based on palm stearin: study the effect of lipid composition and extract concentration on physicochemical properties

Mangosteen (Garcinia mangostana L.) rind is a source of antioxidants derived from its bioactive compounds, primarily phenolic, flavonoids, and xanthones, but are unstable and have a bitter taste. Nanoencapsulation by solid lipid nanoparticles (SLNs) improved the stability and effectiveness as a deli...

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Автори:	Edy Subroto, Dinda Lupitasari, Aldila Din Pangawikan, Putri Widyanti Harlina, Bangkit Wiguna, Rossi Indiarto
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Taylor & Francis Group 2026-12-01
Серія:	International Journal of Food Properties
Предмети:	Encapsulation mangosteen rind solid lipid nanoparticles palm stearin coconut stearin
Онлайн доступ:	https://www.tandfonline.com/doi/10.1080/10942912.2026.2657720
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