Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

The release kinetics, stability, and antioxidant capacity of thyme essential oil polymeric nanocapsules as a function of encapsulating (poly-ε-caprolactone and ethylcellulose) and stabilizing (polyvinyl alcohol and Pluronic<sup>®</sup> F-127) polymers were established. Samples were evalu...

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Bibliographic Details
Main Authors: Ricardo M. González-Reza, Humberto Hernández-Sánchez, Maria L. Zambrano-Zaragoza, Gustavo F. Gutiérrez-López, Alicia Del Real, David Quintanar-Guerrero, Benjamín Velasco-Bejarano
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
food nanotechnology
polymeric nanoparticles
natural actives
polyvinyl alcohol
pluronic
poly-ε-caprolactone
Online Access:https://www.mdpi.com/2304-8158/9/12/1884

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https://www.mdpi.com/2304-8158/9/12/1884

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