Olive pectin-chitosan nanocomplexes for improving stability and bioavailability of blueberry anthocyanins
Chenjing Xie, Meigui Huang, Ruifeng Ying, Xian Wu, Khizar Hayat, Lily K. Shaughnessy, Chen Tan
Topics & Concepts
ChemistryChitosanPectinThermogravimetric analysisThermal stabilityNanocarriersParticle sizeAnthocyaninBioavailabilityFourier transform infrared spectroscopyNuclear chemistryFood scienceChemical engineeringOrganic chemistryDrug deliveryEngineeringBioinformaticsPhysical chemistryBiologyPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisNanocomposite Films for Food Packaging