Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method

Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method

This study is aimed at optimizing the Saffron essential oil (SEO) nanoparticles using the ionic gelation method. Response surface methodology (RSM) with Box-Behnken design (BBD) was applied to investigate the optimum conditions and the effects of three independent variables: LWCS concentration (0.1-...

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Bibliographic Details
Main Authors: Fitri Astutiningsih, Sri Anggrahini, Aprilia Fitriani, Supriyadi Supriyadi
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2022/4035033
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