Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil

• 主要な著者: Rhaysa Beatriz dos Passos (著者), Giovana Carolina Bazzo (著者), Aline da Rosa Almeida (著者), Carolina Montanheiro Noronha (著者), Pedro Luiz Manique Barreto (著者)
• フォーマット: 図書
• 出版事項: Universidade de São Paulo.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential o...