Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety
Mahdis Gorzin, Mahboubeh Saeidi, Sahar Javidi, Eng‐Keng Seow, Ahmadreza Abedinia
Topics & Concepts
Food scienceChemistryMaltodextrinGum arabicEssential oilAromaFlavorNanocapsulesBacterial growthAntioxidantBacteriaChromatographySpray dryingBiologyBiochemistryMaterials scienceGeneticsNanoparticleNanotechnologyMicroencapsulation and Drying ProcessesEssential Oils and Antimicrobial ActivityMeat and Animal Product Quality