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Essential oils (EOs) are widely used as natural preservatives in foods to control lipid oxidation and spoilage by microorganisms. In this study nanocochleates (NCs), based on phosphatidylcholine, cholesterol and calcium ions were loaded with 1 mg or 0.5 mg/100 ml of TEO and fully characterised.Particle size of TEO NCs were ca. 250 nm and 210 nm, respectively, and all were negatively charged. Thymol...
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