Use of Double Gelled Microspheres to Improve Release Control of Cinnamon-Loaded Nanoemulsions

The use of nanoemulsions as encapsulation systems for active ingredients, such as cinnamon oil, has been studied. A surfactant based on polyoxyethylene glycerol esters from coconut/palm kernel oil has been used. The nanoemulsions were obtained by the two most commonly low-energy emulsification metho...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Esther Santamaría, Alicia Maestro, Carmen González
Format:	Article
Language:	English
Published:	MDPI AG 2023-12-01
Subjects:	encapsulation double gelled microspheres nanoemulsions cinnamon oil low-energy emulsification method alginate
Online Access:	https://www.mdpi.com/1420-3049/29/1/158