Abstract
Stability and antimicrobial activity of lemongrass essential oil (LEO) nanoemulsions (NEs) as affected by high-intensity ultrasounds, emulsifier type and concentration were investigated during 14 days of storage. Soy lecithin (SL), whey protein hydrolysates (WPH) and ternary admixture were the most efficient emulsifiers to decrease the droplet size. WPH emulsions, followed by SL, have shown to be the most oxidatively stable with constant levels of PV and TBARS until end of storage, even SL emulsions showed high TBARS levels. Unlike WPH and SL emulsions, gum Arabic (GA) and ternary stabilized admixtures were only able to lag TBARS level up to 7 days of storage. GA emulsions were the most effective as antimicrobials against all pathogens tested. Samples treated with emulsions prepared with GA and WPH, although they were not as efficient in log reduction as the pure oil, the microorganism was not able to recover the survivability after 24 h.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
