Stability Analysis of Zinc Oxide-Nanoencapsulated Conjugated Linoleic Acid and Gamma-Linolenic Acid

Conjugated linoleic acid (CLA) and gamma-linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsu...

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Veröffentlicht in:	Journal of food science 2008-10, Vol.73 (8), p.N39-43
Hauptverfasser:	Won, J, Oh, M.-H, Oh, J.-M, Kang, M.-S, Choy, J.-H, Oh, S
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences conjugated linoleic acid Drug Stability encapsulation Food industries Food science Fundamental and applied biological sciences. Psychology gamma-linolenic acid gamma-Linolenic Acid - administration & dosage Hot Temperature Linoleic Acids, Conjugated - administration & dosage Nanocapsules nanoencapsulation Nanoparticles nanotechnology oxidative stability stability storage temperature storage time Temperature thermal stability Time Factors X-Ray Diffraction Zinc Oxide Zinc oxides
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