Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance-Reference-Cited by-同舟云学术

Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance

Published:2016 Issue:25 Volume:6 Page:20892-20900
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wu Chunhua¹²³⁴⁵,Wang Liping¹²³⁴⁵,Hu Yaqin¹²³⁴⁵,Chen Shiguo¹²³⁴⁵,Liu Donghong¹²³⁴⁵,Ye Xingqian¹²³⁴⁵

Affiliation:

1. College of Biosystems Engineering and Food Science

2. Fuli Institute of Food Science

3. Zhejiang Key Laboratory for Agro-Food Processing

4. Zhejiang R & D Center for Food Technology and Equipment

5. Hangzhou

Abstract

To improve the availability of citrus essential oil (CEOs), nanoemulsions based on chitosan nanoparticles loaded with CEOs were prepared by the emulsion-ionic gelation technique.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA00757K

Reference43 articles.

1. Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

2. Antilisterial effect of citrus essential oils and their performance in edible film formulations

3. Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films

4. Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry

5. Essential oil encapsulations: uses, procedures, and trends

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