Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles

Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion. The morphology and wettability of CS-CA particl...

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Detalles Bibliográficos
Autores principales: Niu, Ben, Chen, Hangjun, Wu, Weijie, Fang, Xiangjun, Mu, Honglei, Han, Yanchao, Gao, Haiyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Stabilization, encapsulation and delivery of food components by Prof. Maurizio Battino and Dr. Haizhou Wu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043645/
https://www.ncbi.nlm.nih.gov/pubmed/35492257
http://dx.doi.org/10.1016/j.fochx.2022.100312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043645/
https://www.ncbi.nlm.nih.gov/pubmed/35492257
http://dx.doi.org/10.1016/j.fochx.2022.100312

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