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Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil

  • Published:2022-01-21 Issue:5 Volume:15 Page:949-977
  • ISSN:1935-5130
  • Container-title:Food and Bioprocess Technology
  • language:en
  • Short-container-title:Food Bioprocess Technol

Author:

Plati FotiniORCID,Paraskevopoulou AdamantiniORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference121 articles.

1. Abdalla, A. E., & Roozen, J. P. (2001). The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings. European Food Research and Technology, 212(5), 551–560. https://doi.org/10.1007/s002170100288

2. Almeida, A. P., Rodríguez-Rojo, S., Serra, A. T., Vila-Real, H., Simplicio, A. L., Delgadilho, I., Beirão Da Costa, S., Beirão Da Costa, L., Nogueira, I. D., & Duarte, C. M. M. (2013). Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology. Innovative Food Science and Emerging Technologies, 20, 140–145. https://doi.org/10.1016/j.ifset.2013.07.009

3. Anaya-Castro, M. A., Ayala-Zavala, J. F., Muñoz-Castellanos, L., Hernández-Ochoa, L., Peydecastaing, J., & Durrieu, V. (2017). β-Cyclodextrin inclusion complexes containing clove (Eugenia caryophyllata) and Mexican oregano (Lippia berlandieri) essential oils: Preparation, physicochemical and antimicrobial characterization. Food Packaging and Shelf Life, 14, 96–101. https://doi.org/10.1016/j.fpsl.2017.09.002

4. Arana-Sánchez, A., Estarrón-Espinosa, M., Obledo-Vázquez, E. N., Padilla-Camberos, E., Silva-Vázquez, R., & Lugo-Cervantes, E. (2010). Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with different composition when microencapsulated in β-cyclodextrin. Letters in Applied Microbiology, 50(6), 585–590. https://doi.org/10.1111/j.1472-765X.2010.02837.x

5. Artiga-Artigas, M., Acevedo-Fani, A., & Martín-Belloso, O. (2017). Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. Food Control, 76, 1–12. https://doi.org/10.1016/j.foodcont.2017.01.001
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