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Micro and Nanoencapsulation of Biomolecule (Hydroxycitric acid) and its Effect on Stability and Bioavailability.

Ezhilarasi, P. N. (2015) Micro and Nanoencapsulation of Biomolecule (Hydroxycitric acid) and its Effect on Stability and Bioavailability. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

Encapsulation is an enduring technology for protection and controlled release of bioactive compounds. Encapsulation of bioactive compound by micro or nanoencapsulation techniques can improve the stability and bioavailability of the molecule to large extent. (-) - Hydroxycitric acid (HCA), one of the major organic acid in Garcinia cowa, reported to have various health benefits, but are unstable in similar to many bioactive. HCA was chosen as a model hydrophilic compound, to evaluate the effect of microencapsulation by spray drying and freeze drying technique and nanoencapsulation by solid lipid nanocarrier (SLN) technique on its stability and bioavailability.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Encapsulation bioactive compound Hydroxycitric acid Garcinia cowa
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jul 2017 07:12
Last Modified: 11 Jul 2017 07:12
URI: http://ir.cftri.com/id/eprint/12796

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