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...
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: | |
Online Access: | https://www.mdpi.com/2076-3921/11/11/2236 |
Similar Items
-
Omega-3 emulsion from rubber (Hevea Brasiliensis) seeds /
by: Wan Nuraisha Wan Kamarudin, 1991-, author, et al.
Published: (2013) -
Omega-3 emulsion from rubber (Hevea Brasiliensis) seeds /
by: Wan Nuraisha Wan Kamarudin, 1991-, author, et al.
Published: (2013) -
Acoustically-Activated Liposomal Nanocarriers to Mitigate the Side Effects of Conventional Chemotherapy with a Focus on Emulsion-Liposomes
by: Mah Noor Zafar, et al.
Published: (2023-01-01) -
Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion
by: Bharathipriya Rajasekaran, et al.
Published: (2023-08-01) -
Anti-Inflammatory Properties, Bioaccessibility and Intestinal Absorption of Sea Fennel (<i>Crithmum maritimum</i>) Extract Encapsulated in Soy Phosphatidylcholine Liposomes
by: Ailén Alemán, et al.
Published: (2022-01-01)