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

• Үндсэн зохиолчид: Carolina Pascual-Silva (Зохиогч), Ailén Alemán (Зохиогч), María Elvira López-Caballero (Зохиогч), María Pilar Montero (Зохиогч), María del Carmen Gómez-Guillén (Зохиогч)
• Формат: Ном
• Хэвлэсэн: MDPI AG, 2022-11-01T00:00:00Z.
• Нөхцлүүд: article
• Онлайн хандалт: Connect to this object online.

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...