Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise.
Sadaf MansouriMohammadreza Pajohi AlamotiNarjes AghajaniBehnaz Bazargani-GilaniAlireza NourianPublished in: Journal of the science of food and agriculture (2020)
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.