基托桑纳米颗粒与咖叶精油结合:物理化学特征和体外释放特性

R Nur Fatin Nazurah1, M A Noranizan1, M A R Nor-Khaizura2

  • 1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

概括

咖叶精油 (CLEO) 通过纳米封装和纳米沉被封装成纳米结构. 这些方法增强了油的抗氧化和抗微生物特性,提供了稳定的输送系统.

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