- About Us
- Career Center
- Nano-Social Network
- Nano Consulting
- My Account
November 21st, 2007
The health benefits of curcumin, the natural pigment that gives the spice turmeric its yellow colour, could be enhanced by encapsulation in nano-emulsions, suggests new research.
The study, published in the journal Food Chemistry, taps into the potential of nano-encapsulation to achieve much-needed differentiation and enhanced product value. Encapsulation, be it on the micro- or nano-scale, is increasingly being used to delay the release of flavours, aromas and bioactive ingredients.
The new research looked at the potential of high-speed and high-pressure mixing of oil in water emulsions to protect curcumin and thereby enhance its potential health benefits.
|Related News Press|
New Nanodrug Produced in Iran from Milk Thistle May 4th, 2015
Testing Facility for Graphene Enhanced Composite Pipes May 5th, 2015
Simultaneous Measurement of Drugs Made Possible by Nanosensors April 29th, 2015