Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment

The food industry has increased its interest in using “consumer-friendly” and natural ingredients to produce food products. In the case of emulsifiers, one of the possibilities is to use biopolymers with emulsification capacity, such as octenyl succinic anhydride modified starch, which can be used i...

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Detalles Bibliográficos
Autores principales: Espinosa-Sandoval, Luz, Ochoa-Martínez, Claudia, Ayala-Aponte, Alfredo, Pastrana, Lorenzo, Gonçalves, Catarina, Cerqueira, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067034/
https://www.ncbi.nlm.nih.gov/pubmed/33808246
http://dx.doi.org/10.3390/nano11040878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067034/
https://www.ncbi.nlm.nih.gov/pubmed/33808246
http://dx.doi.org/10.3390/nano11040878

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