Optimisation of microencapsulation of holy basil essential oil in gelatin by response surface methodology

Food Chemistry

Volumn 150, Issue , 2014, Pages 313-320

  Sutaphanit, Polin ^a   Chitprasert, Pakamon ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Essential oil; Gelatin; Holy basil; Microencapsulation; Optimisation; Response surface methodology

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROENCAPSULATION; OPTIMIZATION; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; ENCAPSULATION EFFICIENCY; GELATIN; HOLY BASILS; NON-HOMOGENEOUS DISTRIBUTION; OPTIMISATIONS; RESPONSE SURFACE METHODOLOGY; VOLATILE COMPOUNDS;

ESSENTIAL OILS;

ESSENTIAL OIL; GELATIN; OCIMUM TENUIFLORUM ESSENTIAL OIL; UNCLASSIFIED DRUG;

ANALYZER; ANTIOXIDANT ACTIVITY; ARTICLE; COACERVATION; COLORIMETRY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; INFRARED SPECTROSCOPY; MICROCAPSULE; MICROENCAPSULATION; NONHUMAN; OCIMUM TENUIFLORUM; OXIDATION; PARTICLE SIZE; PHYSICAL CHEMISTRY; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPE; STORAGE; VOLATILIZATION; X RAY DIFFRACTION;

OCIMUM TENUIFLORUM;

ESSENTIAL OIL; GELATIN; HOLY BASIL; MICROENCAPSULATION; OPTIMISATION; RESPONSE SURFACE METHODOLOGY;

CAPSULES; FOOD TECHNOLOGY; GELATIN; OCIMUM BASILICUM; OILS, VOLATILE; PLANT OILS;

EID: 84888227858     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.159     Document Type: Article

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