Enzymatically Produced Liquid Crystalline Phases for Encapsulation and Extended Release of Ibuprofen and Aspartame
In order to design and investigate the effects of vegetable oil based enzymatically produced liquid crystalline phases (LCPs), oat oil with 15% and 50% polar lipids contents (PL15, PL40) and with different storage conditions were incubated with Lipozyme TL and CalB. PL40 based LCPs were further investigated incorporating 1-10% aspartame (ASP) or ibuprofen (IBU) and all of the LCPs samples were ana
