Encapsulation of curcumin using electrospun almond gum nanofibers: fabrication and characterization
In this study, the fabrication of almond gum/polyvinyl alcohol (PVA) composite nanofibers loaded with curcumin or its β-cyclodextrin inclusion complex (βCDIC) using electrospinning process was studied. The preparation of inclusion complex was done using freeze drying method. The characterization of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1503300 |