Lactobacillus-isolated exopolysaccharide as emulsifier ensure extended stability of eugenol encapsulation, potent anti-microbial activity, and application on fresh produce
Sangeeta Balyan, V. S. Dadwal, Bhimanagouda S. Patil
Topics & Concepts
EmulsionEugenolZeta potentialChemistryFourier transform infrared spectroscopyDispersityLactobacillus plantarumLactobacillus paracaseiFood scienceExtracellular polymeric substanceChemical engineeringChromatographyLactobacillusBiofilmLactic acidOrganic chemistryBacteriaNanoparticleFermentationBiologyGeneticsEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsEssential Oils and Antimicrobial Activity