Development of Chincho ( Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box-Behnken Design

Development of Chincho ( Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box-Behnken Design

The aim of this work was to obtain chitosan nanoparticles (

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Bibliographische Detailangaben
Veröffentlicht in:Gels 2022-12, Vol.8 (12), p.815
Hauptverfasser: Cerrón-Mercado, Francis, Salva-Ruíz, Bettit K, Nolazco-Cama, Diana, Espinoza-Silva, Clara, Fernández-López, Juana, Pérez-Alvarez, Jose A, Viuda-Martos, Manuel
Format: Artikel
Sprache:eng
Schlagworte:
Additives
antibacterial activity
Antimicrobial agents
Antioxidants
Bioavailability
Box–Behnken design
Chitosan
chitosan nanoparticles
Dependent variables
Design optimization
E coli
Efficiency
Essences and essential oils industry
essential oil
Essential oils
Food
Gelation
Independent variables
Nanoparticles
Oils & fats
Petroleum industry
Polydispersity
Tagetes elliptica Sm
Variance analysis
Zeta potential
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Beschreibung
Zusammenfassung:The aim of this work was to obtain chitosan nanoparticles (
ISSN:2310-2861
2310-2861
DOI:10.3390/gels8120815