Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance
Kehong Hou, Yaoyao Xu, Kaiyue Cen, Chengcheng Gao, Xiao Feng, Xiaozhi Tang
Topics & Concepts
ChemistryPreservativeAntibacterial activityAntimicrobialEmulsionCyclodextrinEssential oilFood scienceChromatographyParticle sizeBacterial growthStaphylococcus aureusOrganic chemistryBacteriaBiologyPhysical chemistryGeneticsMicroencapsulation and Drying ProcessesProteins in Food SystemsPolysaccharides Composition and Applications