Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli
Luiz Torres Neto, Maria Lúcia Guerra Monteiro, Yhan S. Mutz, Renata Valeriano Tonon, Carlos Adam Conte‐Júnior
Topics & Concepts
DPPHAntioxidantChemistryTroloxEssential oilFood scienceFerricMinimum inhibitory concentrationSonicationEscherichia coliAntimicrobialZeta potentialCymbopogon citratusThymus vulgarisChromatographyBiochemistryOrganic chemistryMaterials scienceNanotechnologyNanoparticleGeneEssential Oils and Antimicrobial ActivityMicrobial Inactivation MethodsOlfactory and Sensory Function Studies