Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties

Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties

Nanoemulsions were formulated as hydrogels, incorporating extract from jackfruit leaf (JLE) and consisting of a blend of xanthan gum and fish gelatin (XAN-GEL). Utilizing the spontaneous emulsification technique, single xanthan gum (XAN), single fish gelatin (GEL), and XAN-GEL blends  were hydrated...

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Podrobná bibliografie
Hlavní autoři: Haswani Maisarah Mustafa, Nor Amaiza Mohd. Amin, Rabitah Zakaria, Mohd. Shamsul Anuar, Azhari Samsu Baharuddin
Médium: Článek
Jazyk:English
Vydáno: North Carolina State University 2025-01-01
Edice:BioResources
Témata:
artocarpin
fish gelatin
jackfruit leaf extract
nanoemulsion gel
xanthan gum
On-line přístup:https://ojs.bioresources.com/index.php/BRJ/article/view/23927

Internet

https://ojs.bioresources.com/index.php/BRJ/article/view/23927

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