Effect of liposomal encapsulation of curcumin and α-tocopherol on sensory and physicochemical properties, and retention of antioxidant capacity of fortified cookies during baking
Curcumin and α-tocopherol, which are potent antioxidants usable for food fortification, are sensitive to heat and air, thus showing the need for protection. The aim of this study was to increase the antioxidant capacity retention of curcumin and α-tocopherol in fortified cookies via liposomal encaps...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003258 |