Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized...

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Bibliographic Details
Main Authors: Carolina Pascual-Silva, Ailén Alemán, María Elvira López-Caballero, María Pilar Montero, María del Carmen Gómez-Guillén
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Antioxidants
Subjects:
shrimp waste
liposomes
omega-3 fatty acids
antioxidant properties
anti-inflammatory properties
W/O emulsion
Online Access:https://www.mdpi.com/2076-3921/11/11/2236

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