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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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| Опубликовано в: : | Foods |
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| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| 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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