Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring

Industrial Crops and Products

Volumn 113, Issue , 2018, Pages 414-421

  Benjemaa, Mariem ^a,b   Neves, Marcos A ^a   Falleh, Hanen ^b   Isoda, Hiroko ^a   Ksouri, Riadh ^b   Nakajima, Mitsutoshi ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

Antibacterial activity; Essential oil; Nanoemulsion; Stability; Thymus capitatus

Indexed keywords

DROPS; EFFICIENCY; EMULSIFICATION; SPOILAGE; STABILITY; THYMUS;

ANTI-BACTERIAL ACTIVITY; ANTIBACTERIALS; ESSENTIAL OIL FORMULATIONS; FORMULATION PROCESS; NANO-ENCAPSULATION; NANOEMULSION; NATURAL FOOD PRESERVATIVES; PHYSICAL STABILITY; STABILITY CHARACTERIZATIONS; THYMUS CAPITATU;

ESSENTIAL OILS;

ANGIOSPERM; ANTIMICROBIAL ACTIVITY; CONCENTRATION (COMPOSITION); DROPLET; EFFICIENCY MEASUREMENT; EMULSION; ENCAPSULATION; ESSENTIAL OIL; INHIBITION; KINETICS; MONITORING SYSTEM; NANOTECHNOLOGY; PHYSICAL ANALYSIS;

BACTERIA (MICROORGANISMS); THYMUS CAPITATUS;

EID: 85041394398     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2018.01.062     Document Type: Article

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