Study of Natural Dyes’ Liposomal Encapsulation in Food Dispersion Model Systems via High-Pressure Homogenization

Study of Natural Dyes’ Liposomal Encapsulation in Food Dispersion Model Systems via High-Pressure Homogenization

The aim of this study was to investigate the encapsulation of natural food dyes incorporated into liposomes in terms of particle size, rheological and colour properties, zeta potential, and encapsulation efficiency. The liposomes contained dye substances of anthocyanins from freeze-dried raspberry p...

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Bibliographic Details
Main Authors: Lubomír Lapčík, Barbora Lapčíková, Tomáš Valenta, Martin Vašina, Pavlína Dudová, Miroslav Fišera
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Molecules
Subjects:
encapsulation
natural dyes
lecithin
carboxymethylcellulose
anthocyanins
chlorophyllins
Online Access:https://www.mdpi.com/1420-3049/30/8/1845
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