Microencapsulation of garlic oil by β‑cyclodextrin as a thermal protection method for antibacterial action

Author:

Piletti Raquel,Zanetti Micheli,Jung Guilherme,de Mello Josiane Maria MuneronORCID,Dalcanton Francieli,Soares Cintia,Riella Humberto Gracher,Fiori Márcio AntônioORCID

Funder

Federal University of Santa Catarina

Publisher

Elsevier BV

Subject

Biomaterials,Bioengineering,Mechanics of Materials

Reference34 articles.

1. Essential oils as antimicrobials in food systems: a review;Calo;Food Control,2015

2. Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications;Hill;Food Sci. Technol.,2013

3. Control of bacteria growth on ready-to-eat beef loaves by antimicrobial plastic packaging incorporated with garlic oil;Sung;Food Control,2014

4. Antimicrobial activity of some of the South-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila;Indu;Braz. J. Microbiol.,2006

5. Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.);Fratianni;J. Funct. Foods,2016

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