Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization.

Food Chem X · 2022 · PMC9532768 · PMID 36211724

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a decreasing trendno p-value reported

Interestingly, the absolute value of ζ-potential exhibited a decreasing trend with the increased mass of shellac, which is may be attributed to the composition changes of the S/Cur surface and the viscosity changes of the polar environment around the S/Cur ( Ma et al., 2020 ).

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