Preparation, characterization and release kinetics of ethylcellulose nanoparticles encapsulating ethylvanillin as a model functional component

Food grade polymeric nanoparticles have the potential to play a key role in the future of active component delivery which is an essential characteristic of functional foods. For this potential to be realized, it is important to study both the loading and release characteristics of the encapsulated material from the particle matrix as a function of particle size, material properties and processing conditions. In this study, ethylcellulose...