Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties
Abstract The permeation kinetics of nano-emulsified tarragon essential oil (TEO) into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry (FT-IR) and antioxidant capacity potentiometry. The objective was to evaluate how nano-emulsion affect the sensory, antioxi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-01-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-024-00273-1 |
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