Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics

Author:

Bastos Lívia Pinto Heckert,de Sá Costa Bernardo,Siqueira Rodrigo Pinto,Garcia-Rojas Edwin Elard

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference65 articles.

1. Biological role of Piper nigrum L. (black pepper): a review;Ahmad;Asian Pac. J. Trop. Biomed.,2012

2. Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger;Chandran;J. Food Sci.Technol.,2017

3. Biological effects of essential oils – a review;Bakkali;Food Chem. Toxicol.,2008

4. Microencapsulation in the Food Industry: A Practical Implementation Guide;Gaonkar,2014

5. Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation;Bastos;Food Hydrocoll.,2020

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