Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 190-199

  Da Costa, Sara Beirao ^a   Duarte, Claudia ^a   Bourbon, Ana I ^b   Pinheiro, Ana C ^b   Serra, Ana Teresa ^d,e   Martins, Margarida Moldao ^a   Januário, Maria Isabel Nunes ^a   Vicente, António A ^b   Delgadillo, Ivonne ^c   Duarte, Catarina ^d,e   Da Costa, Maria Luísa Beirao ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

^c UNIVERSITY OF AVEIRO   (Portugal)

^d INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLÓGICA   (Portugal)

^e INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

Antimicrobial activity; Antioxidant activity; Gelatine sucrose; Inulin; Microencapsulation; Oregano essential oil; Starch

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; DRYING; ENCAPSULATION; MICROENCAPSULATION; MICROORGANISMS; MICROSTRUCTURE; POLYSACCHARIDES; SPRAY DRYING; STARCH;

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; GELATINE/SUCROSE; INULIN; OREGANO ESSENTIAL OIL;

ESSENTIAL OILS;

ORIGANUM;

EID: 84865764214     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.043     Document Type: Conference Paper

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