Tamarillo Polyphenols Encapsulated Cubosome: Formation, Characterization, Stability During Digestion and Application in Yoghurt

    March 2022 in “ Antioxidants
    Tung Thanh Diep, Michelle Ji Yeon Yoo, Elaine Rush
    Studysummary This study found that encapsulating tamarillo polyphenols in cubosome nanoparticles protected them during digestion and enhanced the nutritional and antioxidant properties of yoghurt when used as a delivery system.
    Automatically generated from the study's abstract, not written by a person, and not a review of the full paper. Not medical advice or a treatment recommendation. Read the original study, and consult a qualified healthcare professional before changing treatment. Full disclaimer
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