Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology (2022)
- Authors:
- USP affiliated authors: TOSI, MILENA MARTELLI - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; TESSARO, LARISSA - FZEA
- Unidade: FZEA
- DOI: 10.1590/fst.65320
- Subjects: MICROENCAPSULAÇÃO; PITANGA; SOLVENTE
- Keywords: plant extract; hydroethanolic solvent; microencapsulation; colloidal system; viscosity
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Technology
- ISSN: 0101-2061
- Volume/Número/Paginação/Ano: v. 42, art. e65320, p. 1-8, 2022
- Status:
- Artigo aberto em periódico híbrido (Hybrid Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
TESSARO, Larissa e MARTELLI-TOSI, Milena e SOBRAL, Paulo José do Amaral. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.65320. Acesso em: 31 mar. 2026. -
APA
Tessaro, L., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, 42, 1-8. doi:10.1590/fst.65320 -
NLM
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1590/fst.65320 -
Vancouver
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1590/fst.65320 - Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion
- Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose
- Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract: bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion
- Filmes ativos de gelatina/quitosana enriquecidos com extrato de folhas de pitangueira encapsulado em emulsão dupla e reforçados com nanocelulose cristalina
- Testing the shelf life of mozzarella-type cheese packaged with polyurethane-based films with curcumin
- Bioatividade e estabilidade de emulsão dupla (A/O/A) rica em extrato de folha de pitangueira (Eugenia uniflora L.)
- Filmes de gelatina/quitosana com emulsão dupla contendo extrato de folha de pitangueira (Eugenia uniflora L.)
- Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion
- Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract
- Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Por se tratar de integração com serviço externo, podem existir diferentes versões do trabalho (como preprints ou postprints), que podem diferir da versão publicada.
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
SYSNO_003082976.pdf |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
