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Nanoencapsulation of Aloe vera in Synthetic and Naturally Occurring Polymers by Electrohydrodynamic Processing of Interest in Food Technology and Bioactive Packaging

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Nanoencapsulation of Aloe vera in Synthetic and Naturally Occurring Polymers by Electrohydrodynamic Processing of Interest in Food Technology and Bioactive Packaging

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Torres-Giner, S.; Wilkanowicz, S.; Meléndez-Rodríguez, B.; Lagaron, JM. (2017). Nanoencapsulation of Aloe vera in Synthetic and Naturally Occurring Polymers by Electrohydrodynamic Processing of Interest in Food Technology and Bioactive Packaging. Journal of Agricultural and Food Chemistry. 65(22):4439-4448. https://doi.org/10.1021/acs.jafc.7b01393

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/202401

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Title: Nanoencapsulation of Aloe vera in Synthetic and Naturally Occurring Polymers by Electrohydrodynamic Processing of Interest in Food Technology and Bioactive Packaging
Author: Torres-Giner, Sergio Wilkanowicz, Sabina Meléndez-Rodríguez, Beatriz Lagaron, Jose M.
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] This work originally reports on the use of electrohydrodynamic processing (EHDP) to encapsulate Aloe vera (AV, Aloe barbadensis Miller) using both synthetic polymers, i.e., polyvinylpyrrolidone (PVP) and poly(vinyl ...[+]
Subjects: Electrospinning , Electrospraying , Biopolymers , Aloe vera leaf juice , Encapsulation , Food technology , Bioactive packaging
Copyrigths: Reserva de todos los derechos
Source:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/acs.jafc.7b01393
Publisher:
American Chemical Society
Publisher version: https://doi.org/10.1021/acs.jafc.7b01393
Project ID:
info:eu-repo/grantAgreement/MINECO//AGL2015-63855-C2-1-R/ES/DESARROLLO DE UN CONCEPTO DE ENVASE MULTICAPA ALIMENTARIO DE ALTA BARRERA Y CON CARACTER ACTIVO Y BIOACTIVO DERIVADO DE SUBPRODUCTOS ALIMENTARIOS/
Thanks:
The authors thank the Spanish Ministry of Economy and Competitiveness (MINECO, Project AGL2015-63855-C2-1-R) for financial support.
Type: Artículo

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