Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
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...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/25091/7/Stability%20and%20functionality%20of%20xanthan%20gum%E2%80%93shellac%20nanoparticles%20for%20the%20encapsulation%20of%20cinnamon%20bark%20extract.pdf https://eprints.ums.edu.my/id/eprint/25091/ https://doi.org/10.1016/j.foodhyd.2019.105377 |
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