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Chitosan/PEG nanoparticle-embedded oleogels improve blueberry derived resveratrol bioavailability and antioxidant

Anika Singh1, Yigong Guo2, Maxine Cruz2

  • 1Natural Health and Food Products Research Group, Centre for Applied Research and Innovation (CARI), British Columbia Institute of Technology, 4355 Mathissi Pl, Burnaby, BC V5G 4S8, Canada; Food, Nutrition, and Health, Faculty of Land & Food Systems. 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada.

Food Chemistry
|June 12, 2025
PubMed

Keywords:
AntioxidantBioavailabilityChitosan nanoparticlesOleogelsPolyethylene glycol (PEG)Resveratrol

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