Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles-Reference-Cited by-同舟云学术

Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles

Published:2023-05-08 Issue:1 Volume:21 Page:366-373
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Nolazco–Cama Diana¹^ORCID,Sánchez-Contreras Angeles²^ORCID,Tellez-Monzón Lena¹^ORCID,Vargas-Delgado Luis¹^ORCID,Condezo-Hoyos Luis¹^ORCID

Affiliation:

1. Departamentos de Tecnología e Ingeniería de los Alimentos, Universidad Nacional Agraria La Molina, Lima, Perú

2. Subsede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Parque Científico y Tecnológico de Yucatán, Yucatán, México

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2205916

Reference48 articles.

1. Preparation and characterization of a sustained-release bio-preservative based on β-cyclodextrin encapsulated eugenol

2. Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology

3. Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity

4. Effect of cyclodextrins and Mexican oregano (Lippia graveolens Kunth) chemotypes on the microencapsulation of essential oil

5. Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices

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