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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/3285
Title: RESVERATROL-LOADED Β-LACTOGLOBULIN NANOFIBRILS TO PREVENT ENZYMATIC BROWNING ON SLICED APPLE
Authors: Praveetha, Senthilkumar
Vladimir, Shavrov
Petr, Lega
Ramesh, Subramani
Keywords: β-lactoglobulin
Nanofibrils
Resveratrol
Self-assembly
Issue Date: 2022
Publisher: Applied Food Biotechnology
Abstract: : Resveratrol is a polyphenol with nutraceutical health benefits used as anticancer, antioxidant and anti-inflammatory with cardio protective effects. However, resveratrol lacks solubility and bioavailability and is affected by UV light, which decrease its use in food industries. It is possible to overcome these problems by loading resveratrol with appropriate biomaterials. Beta-lactoglobulin is known to form well-defined nanofibrils with various uses. The objective of this study was to use β-lg nanoscaled fibrils to increase bioavailability of resveratrol as well as preserving freshness and preventing enzymatic browning of sliced apples
URI: file:///D:/psgrkcgmgl04/Downloads/35674-Article%20Text-164648-1-10-20211229%20(1).pdf
ISSN: 2423-4214
Appears in Collections:National Journals

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