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

• Main Authors: Rhaysa Beatriz dos Passos (Author), Giovana Carolina Bazzo (Author), Aline da Rosa Almeida (Author), Carolina Montanheiro Noronha (Author), Pedro Luiz Manique Barreto (Author)
• Format: Book
• Published: Universidade de São Paulo.
• Subjects: article
• Online Access: 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...