African Journal of Food Science and Technology

Nanoemulsions and particles for better availability and dispersion of nutrients

Abstract

Clinton Pedro and Clinton Pedro

Essential oils (EOs) area unit gaining nice interest as alternatives to artificial food preservatives thanks to their antimicrobial activity. However, Eos area unit hydrophobic and simple to evaporate. During this analysis, Eos were encapsulated in nanoemulsions with the help the help (HPCD) to shield the ingredients and sustain the discharge, therefore on exert semipermanent antibacterial drug effects.

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