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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Библиографические подробности
Главные авторы: Ben Niu, Hangjun Chen, Weijie Wu, Xiangjun Fang, Honglei Mu, Yanchao Han, Haiyan Gao
Формат: Artigo
Язык:Inglês
Опубликовано: Elsevier 2022-06-01
Серии:Food Chemistry: X
Предметы:
Co-encapsulation
Pickering emulsion
Chitosan particles
Chlorogenic acid
Cinnamaldehyde essential oil
Online-ссылка:http://www.sciencedirect.com/science/article/pii/S2590157522001109
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