Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties
نویسندگان
چکیده
منابع مشابه
Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties
To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were prepared by mixing eugenol in 20.0 mg/mL NaCas solution at an overall eugenol content of 5.0–137.9 mg/mL using shear homogenizati...
متن کاملFunctional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol
Active edible films were prepared by adding carvacrol into sodium caseinate (SC) and calcium caseinate (CC) matrices plasticized with two different glycerol concentrations (25 and 35 wt%) prepared by solvent casting. Functional characterization of these bio-films was carried out by determination of some of their physico-chemical properties, such as colour, transparency, oxygen barrier, wettabil...
متن کاملInvestigation into the Physical and Chemical Properties of Sodium Caseinate - Maltodextrin Glyco-Conjugates
The University Repository is a digital collection of the research output of the University, available on Open Access. Copyright and Moral Rights for the items on this site are retained by the individual author and/or other copyright owners. Users may access full items free of charge; copies of full text items generally can be reproduced, displayed or performed and given to third parties in any ...
متن کاملdetermination of some physical and mechanical properties red bean
چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
15 صفحه اولfactors influencing formation and properties of nanoemulsion stabilized by sodium caseinate and tween 80
in this study formation and properties of o/w emulsion stabilized by a mixture of sodium caseinate (2, 5 and 10 wt %) and non-ionic emulsifier tween 80, sorbitan mono-9-octadecenoate, (0, 0.5, 1 and 1.5 wt %) were investigated at various ph values(3, 5 and 7) and calcium ion concentrations (0, 0.2, 0.4 and 0.6 wt%). emulsion samples were prepared by using a sonicator with a nominal power output...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Biophysics
سال: 2017
ISSN: 1557-1858,1557-1866
DOI: 10.1007/s11483-017-9509-0