Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon

Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon

This study aimed to assess the behaviour of phenolic compounds from yarrow extract encapsulated in nanoemulsions during in vitro gastrointestinal digestion. Oil-in-water nanoemulsions were developed using grape seed oil and lupin protein (LPI) as oil phase and emulsifier, respectively. The use of 6...

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Bibliographic Details
Main Authors: María de las Nieves Siles-Sánchez, Laura Jaime, Milena Corredig, Susana Santoyo, Elena Arranz
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Hydrocolloids for Health
Subjects:
Yarrow
Phenolic compounds
Lupin protein
Nanoemulsions
Delivery system
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025924000116
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