The aim of present study was to develop and evaluate nanoemulsion formulations of clove
essential oil (CEO) for its antibacterial effects in comparison with pure CEO and standard …

The antimicrobial activity against Escherichia coli and Listeria innocua of nanoemulsions
containing oregano, thyme, lemongrass or mandarin essential oils and high methoxyl pectin …

Lauric arginate (LAE) is a water-soluble cationic surfactant which has antimicrobial activity
against a broad spectrum of foodborne pathogens. Some spice essential oils are effective …

This study focussed on the formulation, characterisation of lemon myrtle (LM) and anise
myrtle (AM) essential oil (EO) in water nanoemulsion and their antibacterial activity. The …

The formation of lemongrass oil (1% v/v) nanoemulsions in aqueous sodium alginate
solution (1% w/v) containing Tween 80 (1% v/v) as nonionic surfactant was studied in terms …

In recent years, food industries have shown great interest in developing nanoemulsion (NE)
using essential oils (EOs) to prevent food spoilage caused by microorganisms. The …

Due to the convenience and nutritional value, minimally processed fruits and vegetables
(MPFV) are one of the rapid growing sectors in the food industry. However, their …

The clove essential oil is a natural antioxidant and antimicrobial with potential applications
in many fields of the industry. Nanoemulsions (NEs) with Dp~ 135 nm loaded with clove oil …

Nanoemulsions containing Salvia multicaulis essential oil were produced with tween 80 and
span 80 as surfactants, Salvia multicaulis essential oil and water mixture by using high …

Blended cloves/cinnamon essential oil nanoemulsions were prepared using Tween 80 and
ethanol as surfactant and cosurfactant respectively. The preparation process was optimized …