Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products†
Abstract
We present a strategy to encapsulate bioactive compounds using novel encapsulation agents in the ionic liquid form combining naturally derived functional compounds, such as choline and fatty acids, as exemplified by the resultant emulsion with high encapsulation efficiency (78%) of eucalyptol from rosemary essential oil and high emulsion stability (>1 month).
- This article is part of the themed collection: Sustainable Food Technology – Editors Choice Collection 2023