The garlic extract-loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise.
antimicrobial activity
garlic extract
mayonnaise
organoleptic tests
rheology
water‐in‐oil nanoemulsion
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Jul 2023
Jul 2023
Historique:
received:
14
09
2022
revised:
02
03
2023
accepted:
04
04
2023
medline:
17
7
2023
pubmed:
17
7
2023
entrez:
17
7
2023
Statut:
epublish
Résumé
In this research, garlic extract (GE)-loaded water-in-oil nanoemulsion was used as a novel preservative and antioxidant in mayonnaise. GE (5%, 10%, 15%, and 25%) as a dispersed phase, olive oil as a continuous phase, and polyglycerol polyricinoleate (PGPR) as a low HLB surfactant, with a constant surfactant/garlic extract ratio (1:1), were used in the formulations of water-in-oil nanoemulsions. The properties of the active nanoemulsion, including droplet size, free radical scavenging capacity, antimicrobial activity against gram-positive (
Identifiants
pubmed: 37457174
doi: 10.1002/fsn3.3365
pii: FSN33365
pmc: PMC10345701
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3799-3810Informations de copyright
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
We wish to confirm that there are no known conflicts of interest associated with this publication.
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