通过微流化制造具有高抗菌活性的肉精油纳米乳液

Zheng Xing1, Yaoyao Xu1, Xiao Feng1

  • 1College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.

Food chemistry
|June 9, 2024
PubMed
概括

封装肉精油 (CiEO) 的纳米乳液是使用基-β-环氧化/劳洛基酸盐 (HPCD/LAE) 复合物制成的. 这些CiEO纳米乳液表现出增强的稳定性和强大的协同抗菌活性,使它们适合食品应用.