Food research international (Ottawa, Ont.)ChitosanOilsVolatileEmulsionsNanoparticles
Convenient fabrication of shellac-chitosan composite nanoparticles by antisolvent precipitation for efficiently stabilizing Pickering emulsions and encapsulating peppermint essential oil.
Huan Liu, Tingyong Zheng, Yajun Li, Aifang Yao, Xixi Cai, Yi Yuan, Shaoyun Wang
Published: 202610.1016/j.foodres.2025.118121
Abstract
Peppermint essential oil (PEO) is limited in its application due to high volatility and poor water solubility. In this study, a novel one-step antisolvent precipitation method was developed for the fabrication of shellac-chitosan composite nanopartic…
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