Inulin potential for encapsulation and controlled delivery of Oregano essential oil

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Encapsulation of Oregano (Origanum onites L.) Essential Oil in β-Cyclodextrin (β-CD): Synthesis and Characterization of the Inclusion Complexes

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Using ß-cyclodextrin and Arabic gum as wall materials for encapsulation of Saffron essential oil

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0...

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ژورنال

عنوان ژورنال: Food Hydrocolloids

سال: 2013

ISSN: 0268-005X

DOI: 10.1016/j.foodhyd.2013.03.009