Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized...

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Main Authors: Carolina Pascual-Silva (Author), Ailén Alemán (Author), María Elvira López-Caballero (Author), María Pilar Montero (Author), María del Carmen Gómez-Guillén (Author)
Format: Book
Published: MDPI AG, 2022-11-01T00:00:00Z.
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3rd Floor Main Library

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