Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

Food Hydrocolloids - Tập 108 - Trang 106013 - 2020
K.J. Figueroa-Lopez1, D. Enescu2, S. Torres-Giner1, L. Cabedo3, M.A. Cerqueira2, L. Pastrana2, P. Fuciños2, J.M. Lagaron1
1Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
2Department Life Sciences, Nano4Food/Food Processing Research Unit, International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
3Polymers and Advanced Materials Group (PIMA), Universitat Jaume I (UJI), Avenida de Vicent Sos Baynat s/n, 12071, Castellón, Spain

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