Preparation and characterization of an antimicrobial bilayer nanoemulsion encapsulated with eugenol/citral and its application in strawberry preservation

Author:

Yin Zhuofan,Yang Weicong,Fang Jiaqi,Fang Tianqi,Zhou Xiran,Guo NaORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

1. Nanoemulsions: Factory for food, pharmaceutical and cosmetics;Azmi;Processes,2019

2. Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring;Benjemaa;Industrial Crops and Products,2018

3. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles;Boostani;Food Hydrocolloids,2020

4. Nanoencapsulation of oregano essential oil using cellulose nanocrystals extracted from hazelnut shell to enhance shelf life of fruits: Case study: Pears;Ebrahimi;International Journal of Biological Macromolecules,2023

5. Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage;Gonçalves;Journal of Food Processing and Preservation,2018

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