**Author details**

Mónica Dávila-Rodríguez, Aurelio López-Malo, Nelly Ramírez-Corona and María Teresa Jiménez-Munguía\* Chemical and Food Engineering Department, Universidad de las Américas Puebla, San Andrés Cholula, Puebla, México

\*Address all correspondence to: mariat.jimenez@udlap.mx

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**81**

*Modeling of the Controlled Release of Essential Oils Encapsulated by Emulsification*

of the contents and antimicrobial activities of commercial and natural cinnamon oils. Indian Journal of Pharmaceutical Sciences. 2016;**78**(4):541-546. DOI: 10.4172/ pharmaceutical-sciences.1000150

[9] Tomičić R, Čabarkapa I, Varga A, Tomičić Z. Antimicrobial activity of essential oils against *Listeria* 

2018;**45**(1):37-44. DOI: 10.5937/

[10] Cardoso-Ugarte GA, Ramírez-Corona N, López-Malo A, Palou E, San Martín-González MF, Jimenez-Munguia MT. Modeling phase separation and droplet size of W/O emulsions with oregano essential oil as a function of its formulation and homogenization conditions. Journal of Dispersion and Technology. 2018;**39**(7):1065-1073. DOI: 10.1080/01932691.2017.1382370

ffr1801037t

*monocytogenes*. Food and Feed Research.

*DOI: http://dx.doi.org/10.5772/intechopen.83691*

[1] Fisher K, Phillips C. Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends in Food Science and Technology. 2008;**19**(3):156-164. DOI: 10.1016/j.

[2] Sokovic M, Glamoclija J, Marin P, Brkic D, Griensven L. Antibacterial effects of essential oils of commonly consumed medical herbs using in vitro model. Molecules. 2010;**15**:7532-7546. DOI: 10.3390/molecules15117532

[3] Char C, Cisternas L, Pérez F, Guerrero S. Effect of the

emulsification on the antimicrobial activity of carvacrol. Journal of Food Science. 2015;**1**:1-6. DOI: 10.1080/19476337.2015.1079558

[4] Zhang S, Zhang M, Fang Z, Liu Y. Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions. Food Science and Technology. 2017;**75**:316-322. DOI:

10.1016/j.lwt.2016.08.046

[5] Garti N, Benichou A. Double emulsions for controlled-release applications: Progress and trends. In: Sjoblom J, editor. Encyclopedic Handbook of Emulsion Technology. USA: CRC Press; 2001. pp. 409-442

[6] Bezerra FM, Carmona OG, Carmona CG, Lis MJ, de Moraes FF. Controlled release of microencapsulated citronella essential oil on cotton and polyester matrices. Cellulose. 2016;**23**(2):1459-1470.

DOI: 10.1007/s10570-016-0882-5

[7] Pays K, Giermanska-Kahn J, Pouligny B, Bibette J, Leal-Caldron F. Double emulsions: How does release occur. Journal of Controlled Release. 2002;**79**(1-3):193-205. DOI: 10.1016/

[8] Kaskatepe B, Kiymaci ME, Simsek D, Erol HB, Erdem SA. Comparison

s0168-3659(01)00535-1

**References**

tifs.2007.11.006

*Modeling of the Controlled Release of Essential Oils Encapsulated by Emulsification DOI: http://dx.doi.org/10.5772/intechopen.83691*
