Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
Abstract
The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated....
Paper Details
Title
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
Published Date
Mar 1, 2020
Journal
Volume
100
Pages
105377 - 105377
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Notes
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