Nanoniosome as a vesicle-based encapsulation method
Publish place: The 15th International Conference on Food Industry Science, Organic Agriculture and Food Security
Publish Year: 1402
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
FSACONF15_004
تاریخ نمایه سازی: 5 مهر 1402
Abstract:
In recent years, liposomes and niosomes as vesicular systems have gained much attention. Niosomes have advantages over liposomes such as increased stability, biodegradability, and lower cost. There are several production methods for producing niosomes, with the dehydration-rehydration vesicle method giving higher encapsulation efficiency. In relation to food applications of noisomes, they are suitable systems for dairy fortification. In this review, the structure of niosome, production techniques, and its application in food industry are briefly described.
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Authors
Farnaz Ahmadzadeh Nobari Azar
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran