influence of inulin and β-cyclodextrin on the properties of blueberry nano-emulsion and its microcapsules
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abstract
the purpose of this study was to produce oil in water nano-emulsion by ultrasonication, and investigate the influence of inulin and β-cyclodextrin on the prosperities of nano-emulsion and morphology of spray dried microcapsules. the results showed that emulsion droplet size in samples containing β-cyclodextrin (8.28±0.11 nm) was less than inulin samples (97.12±4.2 nm). considering sem photos, β-cyclodextrin had smooth surface and spherical compared with inulin that emulsion size had profound influence on morphology of particles.
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Journal title:
international journal of bio-inorganic hybrid nanomaterialsجلد ۱، شماره ۲، صفحات ۹۳-۹۶
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