The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

The objective of this study was to compare the effects of the incorporation of microcapsules or nanoemulsions with <i>Opuntia</i><i>oligacantha</i> on the quality of fresh cheese. Three treatments were established: Control, cheese with microcapsules (Micro), and cheese with n...

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Bibliographic Details
Main Authors: Elizabeth Pérez-Soto, Antonio de Jesús Cenobio-Galindo, Salvador Omar Espino-Manzano, Melitón Jesús Franco-Fernández, Fanny Emma Ludeña-Urquizo, Rubén Jiménez-Alvarado, Andrea Paloma Zepeda-Velázquez, Rafael Germán Campos-Montiel
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Molecules
Subjects:
xoconostle
microcapsules
nanoemulsion
antioxidant capacity
quality
Online Access:https://www.mdpi.com/1420-3049/26/8/2170

Internet

https://www.mdpi.com/1420-3049/26/8/2170

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