Essential oils are being studied for more than 60 years, but a growing interest has emerged
in the recent decades due to a desire for a rediscovery of natural remedies. Essential oils …

Food spoilage caused by foodborne microorganisms will not only cause significant
economic losses, but also the toxins produced by some microorganisms will also pose a …

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-
life, and functional performance of commercial products. Nanoemulsions are …

The crescent interest in the use of essential oils (EOs) as natural antimicrobials and
preservatives in the food industry has been driven in the last years by the growing …

Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the
food industry to encapsulate, protect, and deliver lipophilic functional components, such as …

Coarse emulsions containing essential oils (lemongrass, clove, tea tree, thyme, geranium,
marjoram, palmarosa, rosewood, sage or mint) and stabilized with tween 80 and sodium …

Utilization of essential oils alone or incorporation with edible films is an appropriate
technique to conserve the quality attributes and reduce post-harvest deterioration in fresh …

There is increasing interest in the use of natural preservatives (rather than synthetic ones)
for maintaining the quality and safety of foods due to their perceived environmental and …

Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial
delivery systems. The nanoemulsions were highly unstable to droplet growth and phase …

A simple cost-effective method (spontaneous emulsification) for fabricating physically stable
antimicrobial nanoemulsions from essential oils is described. These nanoemulsions (10 …