Encapsulation of <i>Berberis vulgaris</i> Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility

Encapsulation of <i>Berberis vulgaris</i> Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility

In the present study, nanoliposomes composed of rapeseed lecithin were used for the encapsulation of anthocyanin compounds (AC). The nanoliposomes were prepared using hydration and ultrasound combined method, and the effect of AC concentration (4.5, 6.75, 9% <i>w</i>/<i>w</i>...

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Bibliographic Details
Main Authors: Mina Homayoonfal, Seyed Mohammad Mousavi, Hossein Kiani, Gholamreza Askari, Stephane Desobry, Elmira Arab-Tehrany
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
barberry
anthocyanin
nanoliposome
encapsulation efficiency
biocompatibility
Online Access:https://www.mdpi.com/2304-8158/10/3/492

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https://www.mdpi.com/2304-8158/10/3/492

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