Lyophilized nano-liposomal system for red onion (Allium cepa L.) peel anthocyanin: Characterization, bioaccessibility and release kinetics
Oya Irmak Şahin, Ayşe Neslihan Dündar, Kubra Uzuner, Mahmut Ekrem Parlak, Adnan Fatih Dağdelen, Furkan Türker Sarıcaoğlu
Topics & Concepts
AnthocyaninChemistryDispersityParticle sizeLiposomeFood sciencePhosphatidylcholineIngredientKineticsChromatographyAlliumChemical engineeringBotanyOrganic chemistryBiochemistryMembranePhospholipidQuantum mechanicsPhysicsBiologyPhysical chemistryEngineeringProteins in Food SystemsPolysaccharides and Plant Cell WallsMicroencapsulation and Drying Processes