Preparation and characterization of essential oil-loaded starch nanoparticles formed by short glucan chains

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• 作者：Chao Qiu ; Ranran Chang ; Jie Yang ; Shengju Ge ; Liu Xiong ; Mei Zhao ; Man Li ; Qingjie Sun ; ^{phdsun@163.com}
• 关键词：Nanocomposite ; Menthone ; Encapsulation ; Stability ; Release ; Radical scavenging activity
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1426-1433
• 全文大小：718 K
• 卷排序：221

文摘

Menthone loaded starch nanoparticles (SNPs-M) were prepared. The SNPs-M formed at 90 °C had high crystallization and thermal stability. The SNPs-M greatly enhanced the antioxidative stability against temperature. The durations of the antimicrobial activities of SNPs-M were extended.