I tried to cover the bitterness of the bioactive compounds of a medicinal plant by encapsulating them using the nanophytosome technique putting them in a sweet food product, but it did not work.. Please suggest an aprroved way to overlap this problem for the food product or the bioactive compounds phytosome.
Check https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999092/
https://www.mdpi.com/2673-8392/1/3/52/pdf
Also check https://www.tandfonline.com/doi/full/10.1080/10942912.2021.1953067
https://www.researchgate.net/publication/347620217_Encapsulation_of_Bioactive_Compound_and_Its_Therapeutic_Potential
Dear Dr Fadwa Waleed Abdulqahar See the following useful link: https://www.oatext.com/optimization-of-conditions-for-nanoencapsulation-of-bacoside-rich-extract-by-rsm-technique-and-its-characterization.php
Kindly see also the following very good link: https://escholarship.mcgill.ca/downloads/zp38wh922
Check on this paper
https://www.mdpi.com/journal/molecules/special_issues/micro_nanoencapsulation_bioactive_compounds
depending on the size of your compound, you can try encapsulation with cyclodextrins (there is a range alpha, beta and gamma)
Encapsulation in soy lecithin liposomes is simple, inexpensive, and natural.
Dear Fadwa,
happy new year,
Please go through my below published work;
Article Encapsulation, release and insecticidal activity of Pongamia...
Regards,
Aloke
- Badges
- Science topic
- Similar topics
- Phytochemistry
- Extracts