Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor

• المؤلفون الرئيسيون: Kittikoon Torpol, Sujinda Sriwattana, Jurmkwan Sangsuwan, Pairote Wiriyacharee, Witoon Prinyawiwatkul
• التنسيق: دورية
• منشور في: 2019
• الموضوعات: Agricultural and Biological Sciences; Engineering
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85061003780&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63550

© 2019 Institute of Food Science and Technology Chitosan–pectin hydrogel beads that trap and release the maximal amount of combined garlic and holy basil essential oils to inhibit food microorganisms were developed based on the central composite design, with chitosan (0.2–0.7% w/v), pectin (3.5–5.5%...