Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release
Date
2021Author
Ozdemir, Necla
Bayrak, Ali
Tat, Tuba
Altay, Filiz
Kiralan, Mustafa
Kurt, Abdullah
Metadata
Show full item recordAbstract
Basil (Ocimum basilicum L.) essential oil (BEO) draws attention for its phenolic acid content which causes it to be used as a medicinal agent and food additive. However, its vulnerability to environmental and technological factors can be an obstacle to it
URI
http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9877https://doi.org/10.1007/s11694-020-00771-z
Collections
DSpace@BEU by Bitlis Eren University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License..