Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices
Roberta Bento, Elisa Pagán, Daniel Berdejo, Rayssa Julliane de Carvalho, Sonia García-Embid, Filippo Maggi, Marciane Magnani, Evandro Leite de Souza, Diego García‐Gonzalo, Rafael Pagán
Topics & Concepts
Food scienceChemistryOrange (colour)ChitosanOrange juiceCitrus × sinensisOrganolepticAntimicrobialEssential oilFlavorBiochemistryOrganic chemistryEssential Oils and Antimicrobial ActivityNanocomposite Films for Food PackagingMicroencapsulation and Drying Processes