Encapsulation of resveratrol in spherical particles of food grade hydrogels

Encapsulation of resveratrol in spherical particles of food grade hydrogels

The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles s...

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Bibliographic Details
Main Authors: Balanč Bojana D., Trifković Kata T., Pravilović Radoslava N., Đorđević Verica B., Marković Smilja B., Nedović Viktor A., Bugarski Branko M.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2017-01-01
Series:Food and Feed Research
Subjects:
resveratrol
sodium alginate
release
sphericity
particles
Online Access:http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701023B.pdf

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