Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

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Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morpho...

书目详细资料
发表在:	International Journal of Biological Macromolecules
主要作者:	2-s2.0-85192791295
格式:	文件
语言:	English
出版:	Elsevier B.V. 2024
在线阅读:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85192791295&doi=10.1016%2fj.ijbiomac.2024.132288&partnerID=40&md5=fe25b59c1fe3a2d892e9f7b996eb2618

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