Nanoencapsulation of Basil ( Ocimum basilicum L.) and Echinophora platyloba DC. Essential Oils in Chitosan Nanoparticles: Characterization and Efficacy in Burger Preservation
ABSTRACT Meat and its derivatives are susceptible to lipid and protein oxidation during processing and storage, negatively affecting product quality and stability. Oxidative processes can reduce nutritional value, flavor, texture, and shelf life. In this study, the effects of essential oils of two aromatic herbs [Echin...