Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules

Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules

Vitamin C (VC), widely used in food, pharmaceutical and cosmetic products, is susceptible to degradation, and new formulations are necessary to maintain its stability. To address this challenge, VC encapsulation was achieved via electrostatic interaction with glycidyltrimethylammonium chloride (GTMA...

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Bibliographic Details
Main Authors: Jiyoo Baek, Mohankandhasamy Ramasamy, Natasha Carly Willis, Dae Sung Kim, William A. Anderson, Kam C. Tam
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Current Research in Food Science
Subjects:
Vitamin C (L-ascorbic acid)
Cellulose nanocrystal
Chitosan
Nanocapsule
Antioxidants
Functional foods
Online Access:http://www.sciencedirect.com/science/article/pii/S266592712100023X

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http://www.sciencedirect.com/science/article/pii/S266592712100023X

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