Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage.

Fan-Bing MengYu-Ting LeiQian ZhangYun-Cheng LiWei-Jun ChenDa-Yu Liu

Published in: Journal of the science of food and agriculture (2022)

The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing. © 2022 Society of Chemical Industry.

Keyphrases

essential oil
fatty acid
human health
risk assessment
tissue engineering