ArticleFood science and biotechnology2020
Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions.
Article in Food science and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 28 citations in OpenAlex.
- Progress on water-in-oil-in-water (w/o/w) double emulsions: bioactive delivery, stability optimization, and sports nutrition applications.Food science and biotechnology · 2026Review
- Dissolved Oxygen Removal From Aqueous Phase of Prepared Thyme Essential Oil in Water Nanoemulsions and Assessment of Their Physico-Chemical Properties and Antibacterial Activities.Journal of food science · 2026Article
- Microwave-accelerated heating in preparation of pectin nanoparticles cross-linked with MgScientific reports · 2026Article
- Broccoli triggers the hemocompatibility of green nanoparticles.Discover nano · 2026Article
- Bio-functional and anti-cancer (MCF-7) benzyl isothiocyanate nanoemulsions preparation using green pressurized water and process optimization.Scientific reports · 2026Article
- Applicability of Nanoemulsions for the Incorporation of Bioactive Compounds in Cosmetics: A Review.ACS omega · 2026Review
- Food-related nanoemulsions: Fabrication approaches, characterization methods, and emerging applications.Current research in food science · 2026Review
- Effect of Squalane as a Carrier in O/W Nanoemulsions for Dermal Delivery of Vitamin E.ACS omega · 2025Article
- Study of Natural Dyes' Liposomal Encapsulation in Food Dispersion Model Systems via High-Pressure Homogenization.Molecules (Basel, Switzerland) · 2025Article
- Subcritical water digestion of woody biomass: extraction of cellulose nanomaterials under acid-lean condition.Nanoscale advances · 2024Article
- Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability.Antioxidants (Basel, Switzerland) · 2022Article
- Applications and Prospects of Nanotechnology in Food and Cosmetics Preservation.Nanomaterials (Basel, Switzerland) · 2022Review
- Bio-Insecticidal Nanoemulsions of Essential Oil and Lipid-Soluble Fractions ofFrontiers in plant science · 2022Article
- Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans.Food science and biotechnology · 2020Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Thyme oil in water nanomulsion was prepared under subcritical water conditions using water and saponin, as solvent and emulsifier, respectively. Gas chromatography revealed that there were 44 bioactive components in the extracted thyme essential oil which, thymol and carvacrol were two mains of them. Experiments were designed based on central composite design and effects of amounts of saponin and thyme essential oil were evaluated on particle size, polydispersity index (PDI) and zeta potential of the prepared nanoemulsions using response surface methodology. Obtained results revealed that more desirable thyme oil nanoemulsions with minimum particle size (184.51 nm) and PDI (0.514), and maximum zeta potential (- 22.51 mV) were prepared using 0.94 g of saponin and 0.28 mL of thyme essential oil. Furthermore, results indicated that prepared nanoemulsion using obtained optimum production conditions had relatively high antioxidant activity (24%) and high antibacterial and antifungal activities against
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