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Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

The release kinetics, stability, and antioxidant capacity of thyme essential oil polymeric nanocapsules as a function of encapsulating (poly-ε-caprolactone and ethylcellulose) and stabilizing (polyvinyl alcohol and Pluronic(®) F-127) polymers were established. Samples were evaluated in terms of part...

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Библиографические подробности
Опубликовано в: :Foods
Главные авторы: González-Reza, Ricardo M., Hernández-Sánchez, Humberto, Zambrano-Zaragoza, Maria L., Gutiérrez-López, Gustavo F., Del-Real, Alicia, Quintanar-Guerrero, David, Velasco-Bejarano, Benjamín
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI 2020
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC7766855/
https://ncbi.nlm.nih.gov/pubmed/33348751
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121884
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