Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties
In this study cinnamon essential oil-incorporated chitosan nanoparticles (CEO-CSNPs) were
produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of
the formed nanoparticles were 235.6 nm, 25.1 mV and 0.33, respectively. In vitro release
evaluation showed an initial burst effect, followed by a slow CEO release during 104 h (at
pH∼ 5). Different formulations of patties including control, samples containing free and
encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics …
produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of
the formed nanoparticles were 235.6 nm, 25.1 mV and 0.33, respectively. In vitro release
evaluation showed an initial burst effect, followed by a slow CEO release during 104 h (at
pH∼ 5). Different formulations of patties including control, samples containing free and
encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics …
[PDF][PDF] Chitosan-cinnamon essential oil nano-formulation
In this study cinnamon essential oil-incorporated chitosan nanoparticles (CEO-CSNPs) were
produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of
the formed nanoparticles were 235.6 nm, 25.1 mV and 0.33, respectively. In vitro release
evaluation showed an initial burst effect, followed by a slow CEO release during 104 hours
(at pH~ 5). Different formulations of patties including control, samples containing free and
encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics …
produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of
the formed nanoparticles were 235.6 nm, 25.1 mV and 0.33, respectively. In vitro release
evaluation showed an initial burst effect, followed by a slow CEO release during 104 hours
(at pH~ 5). Different formulations of patties including control, samples containing free and
encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics …
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