The garlic extract‐loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise

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 su...

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Detalles Bibliográficos
Autores principales: Hassanzadeh, Hamed, Rahbari, Mahshid, Galali, Yaseen, Hosseini, Mohamadyar, Ghanbarzadeh, Babak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345701/
https://www.ncbi.nlm.nih.gov/pubmed/37457174
http://dx.doi.org/10.1002/fsn3.3365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345701/
https://www.ncbi.nlm.nih.gov/pubmed/37457174
http://dx.doi.org/10.1002/fsn3.3365

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