Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin

Author:

Ayala-Zavala J. Fernando,Soto-Valdez Herlinda,González-León Alberto,Álvarez-Parrilla Emilio,Martín-Belloso Olga,González-Aguilar Gustavo A.

Publisher

Springer Science and Business Media LLC

Subject

Condensed Matter Physics,General Chemistry,Food Science,Condensed Matter Physics,General Chemistry

Reference31 articles.

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2. Hedges, A.R., Shiech, W.J., Sikorski, C.T.: Use of cyclodextrins for encapsulation in the use and treatment of food products. In: Risch, S.J., Reineccius, G.A. (eds.) Encapsulation and Controlled Release of Food Ingredients, pp. 61–71. American Chemical Society, Washington D.C. (1995)

3. Conner, D.E.: Naturally occurring compounds. In: Davidson, P.M., Branen, A.L. (eds.) Antimicrobials in Foods, 2nd edn. Marcel Dekker, New York (1993)

4. Maruzzella, J.C., Sicurella, N.A.: Antibacterial activity of essential oil vapors. J. Amer. Pharm. Assoc. 49, 692–694 (1960)

5. Vitranen, A.I.: Some organic sulfur compounds in vegetables and fodder plants and their significance in human nutrition. Angew. Chem. Int. Ed. 1, 299–306 (1962)

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