Microencapsulation of Ducrosia anethifolia essential oil: Optimization characterization, and stability
In this study, encapsulation of Ducrosia anethifolia essential oil (DEO) was evaluated using maltodextrin, gum Arabic, starch, inulin, and gelatin with different ratios. The wall ratio, the amount of total solid, essential oil, and the spray dryer temperature were also optimized. Microparticles prod...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002087 |
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