Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils
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- 作者：Marí ; a Iné ; s Guerra-Rosasa ; Juliana Morales-Castroa ; Luz Araceli Ochoa-Martí ; neza ; Laura Salvia-Trujillob ; Olga Martí ; n-Bellosob ; omartin@tecal.udl.cat" class="auth_mail" title="E-mail the corresponding author
- 关键词：Nanoemulsions ; Essential oils ; Droplet size ; ζ-potential ; Viscosity ; Creaming index
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：438-446
- 全文大小：1326 K
文摘
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Nanoemulsions from pectin-EOs were obtained by using a microfluidizer.
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All nanoemulsions had an initial average droplet size lower than 50 nm.
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Nanoemulsions with lemongrass and mandarin EOs were highly stable over time.
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Nanoemulsions containing oregano and thyme EOs changed as time progressed.
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Nanoemulsions with oregano and thyme presented the creaming phenomena.