Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8428470 | Trends in Food Science & Technology | 2018 | 9 Pages |
Abstract
When evaluating the antimicrobial properties of curcumin, it becomes important to determine the actual gains from encapsulation because these techniques are usually expensive and may lead to the degradation of curcumin during the encapsulation steps. Attention must be paid when choosing the most suitable experimental method to determine the antimicrobial activity of encapsulated curcumin because minimum inhibitory concentration values may vary significantly.
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Authors
Anderson Clayton da Silva, Priscila Dayane de Freitas Santos, Jéssica Thais do Prado Silva, Fernanda Vitória Leimann, LÃvia Bracht, Odinei Hess Gonçalves,