CD-enabled active food packaging in the recent literature
The incorporation of inclusion complexes into films, hydrogels as pads is an effective approach for developing antimicrobial active packaging for
Tag: essential oil
A host-guest mediated immunomodulatory hydrogel with sustained antibacterial activity for healing of infected diabetic wounds
To solve the hinderance of infected diabetic wound regeneration and healing, an antibacterial and immunomodulatory hydrogel based on host-guest mediated
The Current Status, Hotspots, and Development Trends of Nanoemulsions: A Comprehensive Bibliometric Review
Nanoemulsions, which are characterized by their nanometer-scale droplets, have gained significant attention in different fields, such as medicine, food, cosmetics,
CD-enhanced Multi-Functional Facial Masks with Ginger Oil
Plant extracts, especially herbal extracts, are in line with the cosmetics development trend of natural and safe in today’s world.
Cyclodextrins may enhance the user experience of wearing face masks
Frankly saying wearing face masks was one of the most hated, law-enforced measures during the past pandemics. A recently granted
New book: Functionality of Cyclodextrins in Encapsulation for Food Applications
The book published by Springer in September 2021 and edited by Ho, T.M., Hidefumi, Y., Terao, K. and Bhandari, B.R. has the following chapters: 1
Antibacterial activity of lavender oil encapsulated in HPBCD
Since ancient times, lavender has served as a natural remedy in herbal and aromatherapy. People used to fill pillows with
Essential oils entrapped within cyclodextrins for fresh tomato storage
Antimicrobial active packaging is an innovative and emerging packaging technology that inhibits microbial growth of pathogenic and/or spoilage microorganisms this
CD-modified zeolite for controlled release of eucaliptus essential oil
CD was immobilized on the surface of zeolite particles by using crosslinking with citric, succinic or adipic acid to improve
Edible coating for food packaging
The idea of producing cyclodextrin-enabled edible film coating on food items to improve the shelf life goes back to 1983