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May 15, 2026Nutrition & Food Science

Lemongrass essential oil nanoemulsion: development, quality evaluation and application in chevon nuggets

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Authors

DKDinesh KumarNMNitin MehtaMCManish Kumar Chatli

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Overview

Randomized trial evaluates lemongrass essential oil nanoemulsion effects on storage stability in chevon nuggets, suggesting a natural preservative approach.

Key Points

  • This research aims to enhance the storage stability of chevon nuggets using lemongrass essential oil nanoemulsion (LGEO-NE).
  • Developed LGEO-NE using ultrasonication at varying amplitudes and times.
  • Prepared chevon nuggets with LGEO-NE and packed under aerobic and modified atmosphere conditions.
  • Evaluated physicochemical, microbiological, and sensory quality over 35 days at refrigeration.
  • The optimal LGEO-NE formulation achieved a significantly reduced droplet size at 40% amplitude and 7 mins.
  • Incorporation of LGEO-NE increased emulsion stability and improved sensory attributes in treated nuggets.
  • Products stored in modified atmosphere packaging (MAP) showed better stability compared to those in aerobic conditions.

Cite This Study

Kumar et al. (2026) studied this question.

synapsesocial.com/papers/6a06b8dfe7dec685947ab59ahttps://doi.org/10.1108/nfs-02-2026-0049
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