Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions
Lívia Pinto Heckert Bastos, Carlos Henrique Corrêa dos Santos, Mário Geraldo de Carvalho, Edwin Elard Garcia‐Rojas
Topics & Concepts
PepperCoacervateChemistryLactoferrinFood scienceEssential oilChromatographyPiperineIn vitroDigestion (alchemy)PiperSodium alginateSodiumBiochemistryTraditional medicineOrganic chemistryMedicineProteins in Food SystemsBiochemical Analysis and Sensing TechniquesMicroencapsulation and Drying Processes