Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef

This work aims to evaluate cinnamon and curcuma essential oils as natural preservatives in minced beef meat. Essential oil chemical compositions and antibacterial activities were studied, and their encapsulation was optimized into nano-emulsions based on droplet size and distribution assessments. Se...

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Detalles Bibliográficos
Autores principales: Dghais, Safa, Ben Jemaa, Mariem, Chouchen, Maryem, Jallouli, Selim, Ksouri, Riadh, Falleh, Hanen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857730/
https://www.ncbi.nlm.nih.gov/pubmed/36673327
http://dx.doi.org/10.3390/foods12020235

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857730/
https://www.ncbi.nlm.nih.gov/pubmed/36673327
http://dx.doi.org/10.3390/foods12020235

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