The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). The morphology, particle size, stability, rheologica...

Full description

Saved in:
Bibliographic Details
Main Authors: Zhiyu Li, Wenxiu Hu, Jiajia Dong, Fidelis Azi, Xiao Xu, Chuanhai Tu, Sijie Tang, Mingsheng Dong
Format: Article
Language:English
Published: Tsinghua University Press 2023-03-01
Series:Food Science and Human Wellness
Subjects:
Bacterial cellulose
Curcumin
Pickering emulsion
Stability
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022001811
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items