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Black pepper powder and cinnamon powder are traditionally used as food ingredients, but they can also be used to produce a useful product. As flavor characteristics, MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant functions with cinnamaldehyde and piperine. BPP and CP can enhance the functional properties and provide alternative flavors in the food, providing an innovative way to provide healthier alternatives for consumer satisfaction.
Source link: https://doi.org/10.1038/s41598-022-19451-7
Cinnamon essential oil is a natural and bio-renewing antibacterial agent. We have microencapsulated CNO into composite microcapsules basing on Pickering emulsion stabilized by silica nanoparticles in order to maintain the CNO's stability. The microcapsules showed that the minimum inhibitory concentration in microcapsules was 2 mg mLu22121 against Escherichia coli and Staphylococcus aureus, and that microcapsules had been 2 mg mLu22121, indicating that the microcapsules had no inhibition against Escherichia coli and Staphylococcus aureus, which was an effective long-term antibacterial activity. Hence, Pickering emulsion templates is a fast and efficient method to produce antibacterial essential oil-contained microcapsules that can be used as long-term antibacterial agents.
Source link: https://doi.org/10.1007/s00396-022-05019-4
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