Abstract
This study is an unprecedent association of 2 technologies, nanoencapsulation and wet agglomeration, here used together to enrich cornstarch with quercetin. The agglomeration process was used to obtain granules of cornstarch, an ingredient extremely used in the food industry, enriched with quercetin-loaded lyophilized liposomes. The goals were both the improvement of the nutritional quality and the increase of the added value of the cornstarch.
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