Xanthan gum-stabilized cocoa butter emulsion: characterization, molecular interactions, physicochemical stability, and bioaccessibility of α-mangostin
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α-mangostin (αM), a poorly soluble xanthone, was encapsulated in cocoa butter emulsions stabilized by xanthan gum (XG; 0-0.5%) to enhance its stability and control its gastrointestinal release. The emulsions exhibited high encapsulation efficiency (77-85%) w... ...
