Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C

Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C

This study investigated the efficacy of vitamin C (vit. C) encapsulation in liposomes for improving iron bioavailability and preserving bioactive compounds in sweet-sour beetroot sauce. Five sauce formulations were developed: a control (S), two sauces fortified with varying concentrations of free vi...

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Bibliographic Details
Main Authors: Marwa A. Sheir, Manal M. Ramadan, Tamer M. El-Messery, Entsar N. Mohamed
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Food Chemistry Advances
Subjects:
Beetroot sauce
Vit. C
Betalains
Bioavailability and liposomes
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25001364
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http://www.sciencedirect.com/science/article/pii/S2772753X25001364

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