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Samaneh Amiri,Mahmoud Rezazadeh-Bari,Mohammad Alizadeh-Khaledabad,Saber Amiri 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
In the present study, the effects of differentratios of milk phospholipids, cholesterol and phytosterols(Campesterol) powder (50–100%, 0–50%, and 0–50%,respectively) and sonication time (20, 25, 30, 35 and40 min) were investigated to produce a new formulation ofnanoliposomes for encapsulation of vitamin C. The resultsshowed that increasing the time of sonication anddecreasing the ratio of phospholipid to phytosterol significantlydecreased nanoliposomes’ particle size (p\0.05). The maximum encapsulation efficiency was obtained at 35and 40 min of sonication time and 75–25 ratio of phospholipid:phytosterol. Also, reducing the sonication time inthe same ratio of phospholipid/phytosterol caused toincrease the controlled release. The highest stability ofvitamin C during 20 days was obtained in the ratio of75–25 (phospholipids: campesterol). The results showed apositive effect of cholesterol replacement with campesterolon encapsulation efficiency, control release and stability ofvitamin C in nanoliposomes.