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Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio
To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, wherea...
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| Publicado no: | Foods |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8230301/ https://ncbi.nlm.nih.gov/pubmed/34199864 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061293 |
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