Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including...

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Bibliographic Details
Main Authors: Yunjiao Zhao, Rui Liu, Cuiping Qi, Wen Li, Mohamed Rifky, Min Zhang, Ping Xiao, Tao Wu, Wenjie Sui
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
garlic essential oil
emulsion stability
spray drying
microcapsule
vegetable oil
Online Access:https://www.mdpi.com/2304-8158/10/7/1637

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https://www.mdpi.com/2304-8158/10/7/1637

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