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    • Food & Health
    • Volume 1, Issue 3
    • مشاهده مورد
    •   صفحهٔ اصلی
    • نشریات انگلیسی
    • Food & Health
    • Volume 1, Issue 3
    • مشاهده مورد
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    Comparative evaluation of biodegradable polymeric nanoparticles of casein/poly lactic-co-glycolic acid (PLGA) containing different concentrations of alpha-tocopherol

    (ندگان)پدیدآور
    Sadeghi, AliHamedi, HassanMahasti Shotorbani, PeymanFahimdanesh, Maryam
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    نوع مدرک
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    Original Article
    زبان مدرک
    English
    نمایش کامل رکورد
    چکیده
    Biodegradable polymeric nanoparticles have been extensively used as colloidal materials for nanoparticles production designed for various purposes, including drug targeting, enhancement of drug bioavailability and protection of drug bioactivity and stability. In particular, poly (lactide‐co‐glycolide) (PLGA) as a polyester has been FDA approved for human use. In this research, the biodegradable polymeric nanoparticle of casein/poly lactic-co-glycolic acid (PLGA) containing three concentrations of alpha-tocopherol was prepared. The comparative evaluation of these nanoparticles, including morphology, size, zeta potential, entrapment rate, spectroscopy, thermal resistance, and their release profile was carried out. The comparative results suggested that the sizes of derived nanoparticles were between 150 and 350 nanometers. In addition, there was a significant difference between the nanoparticles size and increase in alpha-tocopherol percentage used in this formulation (p
    کلید واژگان
    Nanoparticle
    Casein
    Poly lactide glycolic acid (PLGA)
    Alpha-tocopherol

    شماره نشریه
    3
    تاریخ نشر
    2018-09-01
    1397-06-10
    ناشر
    Islamic Azad University, Science and Research Branch
    سازمان پدید آورنده
    Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
    Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
    Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
    Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

    شاپا
    2645-5560
    URI
    http://fh.srbiau.ac.ir/article_12852.html
    https://iranjournals.nlai.ir/handle/123456789/377096

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