Document Detail


Influence of lipid composition on physicochemical properties of nanoliposomes encapsulating natural dipeptide antioxidant l-carnosine.
MedLine Citation:
PMID:  23107672     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Natural dipeptide antioxidants (l-carnosine) are recieving increasing attention because of their noticeable potential as biopreservatives in food recent technology. Encapsulation of antioxidants by nanoliposomes could represent an ameliorative approach to overcome the problems related to the direct application of these antioxidant peptides in food. In this study, nanoliposomes prepared from different lipids (DOPC, POPC and DPPC) by thin film hydration method, were assessed by considering their size, ζ-potential, phase transition temperature and fluidity. One important parameter of interest in this article was to compare the encapsulation efficacy of l-carnosine in three different nanoliposomes using a rapid and precise approach (1)H NMR without the need for physical separation of entrapped and non-entrapped l-carnosine. Furthermore, the morphology of small unilamellar nanoliposomes with different compositions on mica surface was investigated using Atomic Force Microscopy.
Authors:
Behnoush Maherani; Elmira Arab-Tehrany; Azadeh Kheirolomoom; Franck Cleymand; Michel Linder
Publication Detail:
Type:  Journal Article     Date:  2012-03-01
Journal Detail:
Title:  Food chemistry     Volume:  134     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-10-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  632-40     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, 54501 Vandoeuvre-lès-Nancy, France.
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