RESVERATROL-LOADED Β-LACTOGLOBULIN NANOFIBRILS TO PREVENT ENZYMATIC BROWNING ON SLICED APPLE

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DC Field	Value	Language
dc.contributor.author	Praveetha, Senthilkumar	-
dc.contributor.author	Vladimir, Shavrov	-
dc.contributor.author	Petr, Lega	-
dc.contributor.author	Ramesh, Subramani	-
dc.date.accessioned	2023-08-08T09:29:39Z	-
dc.date.available	2023-08-08T09:29:39Z	-
dc.date.issued	2022	-
dc.identifier.issn	2423-4214	-
dc.identifier.uri	file:///D:/psgrkcgmgl04/Downloads/35674-Article%20Text-164648-1-10-20211229%20(1).pdf	-
dc.description.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	en_US
dc.language.iso	en_US	en_US
dc.publisher	Applied Food Biotechnology	en_US
dc.subject	β-lactoglobulin	en_US
dc.subject	Nanofibrils	en_US
dc.subject	Resveratrol	en_US
dc.subject	Self-assembly	en_US
dc.title	RESVERATROL-LOADED Β-LACTOGLOBULIN NANOFIBRILS TO PREVENT ENZYMATIC BROWNING ON SLICED APPLE	en_US
dc.type	Article	en_US
Appears in Collections:	National Journals

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