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Roostaee M, Barzegar M, Sahari MA, et al. The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil. J Food Sci Technol. 2017;54(11):3620-3629doi: 10.1007/s13197-017-2822-2.
Roostaee, M., Barzegar, M., Sahari, M. A., & Rafiee, Z. (2017). The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil. Journal of food science and technology, 54(11), 3620-3629. https://doi.org/10.1007/s13197-017-2822-2
Roostaee, Mahia, et al. "The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil." Journal of food science and technology vol. 54,11 (2017): 3620-3629. doi: https://doi.org/10.1007/s13197-017-2822-2
Roostaee M, Barzegar M, Sahari MA, Rafiee Z. The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil. J Food Sci Technol. 2017 Oct;54(11):3620-3629. doi: 10.1007/s13197-017-2822-2. Epub 2017 Sep 01. PMID: 29051657; PMCID: PMC5629171.
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J Food Sci Technol. 2017 Oct;54(11):3620-3629. doi: 10.1007/s13197-017-2822-2. Epub 2017 Sep 01.

The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil.

Journal of food science and technology

Mahia Roostaee, Mohsen Barzegar, Mohammad Ali Sahari, Zahra Rafiee

Affiliations

  1. Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.

PMID: 29051657 PMCID: PMC5629171 DOI: 10.1007/s13197-017-2822-2

Abstract

Phenolic compounds of pistachio green hull extract (PGHE) were incorporated into nanoliposomes (NLs). The NLs were prepared with different concentrations of phenolic compounds of PGHE (500, 750 and 1000 ppm) and particle size, polydispersity index (PDI), zeta potential and encapsulation efficiency (EE) were investigated. The antioxidant activity of free and incorporated phenolic compounds of PGHE were evaluated in soybean oil during 39 days of storage by measuring peroxide (PV), thiobarbituric acid (TBA) values and color. The total phenolic content and IC

Keywords: Encapsulation; Nanoliposome; Oil stability; Phenolic compounds; Pistachio green hull

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