Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage

Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage

Essential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues. Therefore, the nanoemulsion of ajwain (C. copticum) and cardamom essent...

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Bibliographic Details
Main Authors: Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Heliyon
Subjects:
Double emulsion
Preservation
Shelf-life
Texture
Sensory properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844025000222
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