Antifungal and physicochemical properties of inclusion complexes based on β-cyclodextrin and essential oil derivatives.

Autor: Herrera A; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Rodríguez FJ; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile. Electronic address: francisco.rodriguez.m@usach.cl., Bruna JE; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Abarca RL; Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Avda. Julio Sarrazín sn, Isla Teja, Valdivia, Chile., Galotto MJ; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Guarda A; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Mascayano C; Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile., Sandoval-Yáñez C; Institute of Applied Chemical Sciences, Theoretical and Computational Chemistry Center, Faculty of Engineering, Universidad Autónoma de Chile, Santiago, Chile., Padula M; Institute of Food Technology (ITAL), Packaging Technology Center (CETEA), Campinas-SP, Brazil., Felipe FRS; Institute of Food Technology (ITAL), Packaging Technology Center (CETEA), Campinas-SP, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Jul; Vol. 121, pp. 127-135. Date of Electronic Publication: 2019 Mar 14.