Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility

Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility

In this work, we compared the formulation, stability and bioaccessibility of ergocalciferol nanodispersions using modified lecithin (ML) and sodium caseinate (SC) as natural emulsifiers. The mean particle size of nanodispersions stabilized by ML (56 nm) was much smaller than those stabilized by SC (...

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Bibliographic Details
Main Authors: Gaofeng Shu, Nauman Khalid, Tai Boon Tan, Yiguo Zhao, Marcos A. Neves, Isao Kobayashi, Mitsutoshi Nakajima
Format: Article
Language:English
Published: Elsevier 2017-11-01
Series:Journal of Functional Foods
Subjects:
Ergocalciferol nanodispersions
Environmental stresses
Storage stability
Bioaccessibility
Milk
Lemon juice
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617305042

Internet

http://www.sciencedirect.com/science/article/pii/S1756464617305042

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