Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds.

Rosales, Thiécla Katiane Osvaldt; Fabi, João Paulo

Rosales, Thiécla Katiane Osvaldt; Fabi, João Paulo.

Afiliación

Rosales TKO; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil.
Fabi JP; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil. Electronic address: jpfabi@usp.br.

Int J Biol Macromol ; 229: 11-21, 2023 Feb 28.

Article en En | MEDLINE | ID: mdl-36586647

Asunto(s)

Pectinas; Polisacáridos; Pectinas/química; Disponibilidad Biológica; Polisacáridos/química; Polielectrolitos; Proteínas

Palabras clave

Bioaccessibility; Bioactive compounds; Nanoencapsulation; Nanoparticles; Pectin; Smart food

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Pectinas Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Países Bajos

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