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Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables

2017-06-01

Abstract excerpt

There has been a surge in the reports of food borne outbreaks associated with fresh fruits and vegetables. Present study proposes the use of spice oil (essential oil) in the form of nanoemulsions as an alternative for conventional chemicals in controlling the microbial load and preventing outbreaks. Stable cumin (Cuminum cyminum) and pepper (Piper nigrum) oil nanoemulsions were formulated by ultrasonic emulsificat...

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Literature Corpus work
5898914d-e7c6-51cb-b651-36d71af31da9
DOI
10.1016/j.lwt.2017.01.031
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Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetablesDOI 10.1016/j.lwt.2017.01.031
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