Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices
Adilson Roberto Locali-Pereira, Nathalie Almeida Lopes, Michele Eliza Cortazzo Menis‐Henrique, Natália Soares Janzantti, Vânia Regina Nicoletti
Topics & Concepts
Food scienceChemistryAntimicrobialEssential oilPepperSpray dryingPreservativeAntioxidantListeria monocytogenesChromatographyBiochemistryBacteriaOrganic chemistryGeneticsBiologyMicroencapsulation and Drying ProcessesProteins in Food SystemsEssential Oils and Antimicrobial Activity