Modification of chitosan to deliver grapes proanthocyanidins: Physicochemical and biological evaluation
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- 作者：Valeria Muñ ; oza ; Tomá ; s Kappesa ; Marlene Roeckela ; Juan Carlos Verab ; Katherina Ferná ; ndeza ; kfernandeze@udec.cl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lauryl succinyl chitosan ; Chitosan ; Caco-2 ; Proanthocyanidins
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：640-648
- 全文大小：906 K
文摘
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Chitosan and lauryl succinyl chitosan particles were synthesized by ionic gelation.
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Encapsulation of high molecular weight proanthocyanidins was carried out.
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The delivery and the cellular transport of the proanthocyanidins were improved.
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The encapsulation of the extracts decreased their toxicity, increasing the doses.