Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics

Our aim was to propose simple extraction process to obtain phospholipids along with yolk‐derived vitamins and fats. Five extracts marked as ethanol/acetone, methanol‐chloroform/acetone, hot ethanol, hexane, and cold ethanol were developed and compared. Extracts' compositions were analyzed in te...

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Veröffentlicht in:	Journal of food science 2018-10, Vol.83 (10), p.2527-2535
Hauptverfasser:	Kondratowicz, Anna, Neunert, Grażyna, Niezgoda, Natalia, Bryś, Joanna, Siger, Aleksander, Rudzińska, Magdalena, Lewandowicz, Grażyna
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetone Carotenoids Chloroform Cholesterol Composition Egg Yolk - chemistry Ethanol extraction extracts composition Fats fluorescent probe Food Food industry Food processing industry Food Technology - methods Freeze Drying Hexanes Hot Temperature Intravenous administration liposome Liposomes Liposomes - chemistry Membrane permeability Membranes Membranes, Artificial Methanol Permeability Pharmaceutical industry Phospholipids Phospholipids - analysis Principal components analysis Tocopherols Vitamins Yolk Zeta potential
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