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Nanoencapsulation of Thyme Essential Oils: Formulation, Characterization, Storage Stability, and Biological Activity

This study aimed to improve the effectiveness of Thymus capitatus and Thymus algeriensis essential oils (EOs), as food preservatives, through their encapsulation in different delivery systems (DSs), namely nanoemulsions and biopolymeric nanoparticles. DSs’ preparation is tailored to enhance not only...

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Detalles Bibliográficos
Autores principales:	Jayari, Asma, Donsì, Francesco, Ferrari, Giovanna, Maaroufi, Abderrazak
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265609/ https://www.ncbi.nlm.nih.gov/pubmed/35804672 http://dx.doi.org/10.3390/foods11131858

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