The aim of this study was to encapsulate hyssop (Hyssopus officinalis L.) extract obtained
through ultrasound-assisted cold plasma pretreatment extraction within a double emulsion …

The aim of this study was to investigate the effect of encapsulation method on antioxidant
properties of Hyssop (Hyssopus Officinalis L.) extract. The extracts of the Hyssop were …

The antioxidant potential of Heracleum Lasiopetalum extract (GE) as a natural antioxidant in
multilayer nanoemulsion was measured. GE obtained using an ultrasonic bath. Extraction …

The aim of the study was to investigate the effect of nano‐encapsulation technique on
antioxidant properties of orange peel essential oil (OPEO). OPEO was encapsulated with …

Sacha inchi oil is rich in essential and non-essential fatty acids and other types of bioactive
agents like tocopherols and polyphenolic compounds, which are very well-known …

To extend the oxidative stability of soybean oil with encapsulated natural antioxidants,
eggplant peel-based water-in-oil (W/O) nanoemulsions were formulated. The …

Nanoemulsion systems were employed to encapsulate the orange peel extract obtained
from conventional maceration and novel ultrasound assisted extraction technology. Different …

Incorporation of antioxidants, such as phenolic compounds into edible oils has limitations
such as rapid release of phenolic compounds, low solubility, low penetration, low …

Our objective was to evaluate the antioxidant activity of olive leave extract (OLE)
encapsulated by nano-emulsions in soybean oil. The average droplet size one day after …

Background Degradation of edible oil by oxidation during the processing, storage, and
heating has long been recognized as a major concern in the edible oil industry. The edible …