Article citationsMore>>

Ju, J., Chen, X., Xie, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H. and Yao, W. (2019) Application of Essential Oil as a Sustained Release Preparation in Food Packaging. Trends in Food Science & Technology, 92, 22-32.
https://doi.org/10.1016/j.tifs.2019.08.005

has been cited by the following article:

• TITLE: Antioxidant and Cytotoxic Activities of Clove Oil Nanoparticles and Evaluation of Its Size and Retention Efficiency

  AUTHORS: Clara Teixeira de Oliveira, Maria Inês Bruno Tavares

  KEYWORDS: Nanoprecipitation, PLA, Clove Oil, Antioxidant

  JOURNAL NAME: Materials Sciences and Applications, Vol.13 No.1, January 21, 2022

  ABSTRACT: A derivation of the nanoprecipitation technique without the presence of surfactants to reduce the nanoparticle size is herein proposed. The absence of surfactant in the nanoprecipitation technique allows capturing particles with a smaller diameter than nanoparticles containing surfactants, facilitating the migration of antioxidant nanoparticles in film packaging. Biodegradable PLA nanoparticles with clove oil were produced and characterized by dynamic light scattering, zeta potential, Fourier transform infrared spectroscopy, retention efficiency, cytotoxicity, and antioxidant activity. The particle sizes obtained were smaller than those commonly produced by nanoprecipitation, monodispersed and stable for 6 months. The antioxidant activity showed that the encapsulated form of clove oil had greater antioxidant activity than unencapsulated clove oil. The addition of PLA nanoparticles decreased the cytotoxic action of eugenol, the main antioxidant component of clove oil.