Optimization and preparation of nanocapsules for food applications using two methodologies

Food Chemistry

Volumn 179, Issue , 2015, Pages 26-34

  Esmaeili, Akbar ^a   Gholami, Masoomeh ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Food oil; Nanocapsule; OFAT method; Optimization; Response surface methodology

Indexed keywords

ACETONE; FRUITS; NANOCAPSULES; OIL SHALE; OLIVE OIL; OPTIMIZATION; POLYCAPROLACTONE; POLYETHYLENE GLYCOLS; POLYETHYLENE OXIDES; POLYETHYLENES; SURFACE PROPERTIES;

FOOD APPLICATIONS; FOOD OIL; OFAT METHOD; OPTIMIZATION METHOD; OPTIMUM CONDITIONS; POLYBUTYLENE ADIPATE; RESPONSE SURFACE METHODOLOGY; SURFACTANT CONCENTRATIONS;

OILS AND FATS;

ACETIC ACID ETHYL ESTER; ACETONE; ADIPIC ACID; AVOCADO OIL; MACROGOL; NANOCAPSULE; OLIVE OIL; POLYCAPROLACTONE; POLYESTER; POLYMER; POLYSORBATE 60; POLYSORBATE 80; UNCLASSIFIED DRUG; POLYSORBATE; SURFACTANT; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; DIFFUSION; INDEPENDENT VARIABLE; NANOEMULSION; ONE FACTOR AT A TIME OPTIMIZE METHOD; OPTIMIZATION METHOD; PARTICLE SIZE; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; SOLUBILITY; CHEMISTRY; PERSEA;

PERSEA AMERICANA;

NANOCAPSULES; OLIVE OIL; PARTICLE SIZE; PERSEA; PLANT OILS; POLYMERS; POLYSORBATES; SURFACE-ACTIVE AGENTS;

EID: 84922212057     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.115     Document Type: Article

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