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December 18, 2020Journal of the Science of Food and Agriculture58 citations

Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise

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SMSadaf MansouriMPMohammadreza Pajohi‐AlamotiNANarjes Aghajani

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Abstract

The results demonstrated similar antibacterial effects for the optimal nanoemulsion and sodium benzoate. The optimal nanoemulsion, due to its desirable sensorial attributes, long-term stability, and slow release of volatile compounds, can be considered an appropriate alternative to synthetic preservatives.

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Cite This Study

Mansouri et al. (2020) studied this question.

synapsesocial.com/papers/69d8498fd56ca42147d182c2https://doi.org/10.1002/jsfa.11026
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