Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties.
Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties.
K. Verma,A. Tarafdar,3 Authors,Prarabdh C. Badgujar
2021 · DOI: 10.1016/j.foodres.2021.110611
Food Research International · 42 Citations
TLDR
This study highlights the efficacy of microfluidization as a technique and that of milk cream as an inexpensive, yet potential vehicle for generating stable and bio-accessible nano-curcumin emulsion.