Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions.
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DOI: 10.1016/j.foodchem.2020.126345
Abstract: Black pepper essential oil (EO) was encapsulated by complex coacervation with lactoferrin and sodium alginate using transglutaminase as a cross-linking agent. The encapsulation efficiency varied from 31.66 to 84.48%. Chemical and morphological characteristics suggest that… read more here.
Keywords: sodium alginate; lactoferrin sodium; black pepper;