Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions.

ABSTRACT: Essential oils (EOs) have antimicrobial properties, but their low solubility in water and strong flavor pose challenges for direct incorporation into food, as they can negatively impact organoleptic properties. To overcome these issues, strategies such as oil-in-water (O/W) nanoemulsions have been developed to improve EO dispersion and protection while enhancing antimicrobial efficacy. The objective of this study was to create sodium alginate-pink pepper essential oil (PPEO) nanoemulsions using microfluidization. Various formulations were assessed for physicochemical, physical, and antimicrobial properties to evaluate their potential in food applications. The microfluidized emulsions and nanoemulsions had droplet sizes ranging from 160 to 443 nm, polydispersity index (PdI) ranging from 0.2

SUBMITTER: Lima MA 

PROVIDER: S-EPMC11476015 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature