ArticleJournal of food science and technology2021
Preparation and evaluation of food-grade nanoemulsion of tarragon (
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Essential Oil Derived from Horticultural By-Products ofMolecules (Basel, Switzerland) · 2026Article
- Protective Effect ofFoods (Basel, Switzerland) · 2026Article
- Co-Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation.Food science & nutrition · 2026Article
- Palm oil nanoemulsion enhances tocotrienol stability, antioxidant, and selective anti-melanoma activity.Naunyn-Schmiedeberg's archives of pharmacology · 2025Article
- Plant essential oil supplementation promotes growth and attenuates lipopolysaccharide (LPS)-induced acute liver injury through SIRT1/PGC-1α signaling pathway in nursery pigs.Animal bioscience · 2025Article
- Effect of Zedo Gum-Based Coatings Containing Tarragon andFood science & nutrition · 2025Article
- Extraction, Purification, Component Analysis and Bioactivity of Polyphenols fromFoods (Basel, Switzerland) · 2025Article
- Antioxidant and antimicrobial activities of tarragon andFood science & nutrition · 2024Article
- Traditional uses, Phytochemistry, Pharmacology, and Toxicology of the GenusCurrent topics in medicinal chemistry · 2024Review
- Carvacrol Microemulsion vs. Nanoemulsion as Novel Pork Minced Meat Active Coatings.Nanomaterials (Basel, Switzerland) · 2023Article
- Physicochemical properties of Kakol (Food science & nutrition · 2023Article
- Article
- Nanotechnology Promoting the Development of Products from the Biodiversity of the Asteraceae Family.Nutrients · 2023Review
- Antimicrobial potential of probiotic cell-free andFood science & nutrition · 2022Article
- Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability.Gels (Basel, Switzerland) · 2022Article
- Preparation, Characterization, and Antioxidant Activity of Nanoemulsions Incorporating Lemon Essential Oil.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% surfactants, then antioxidant and antimicrobial activities were evaluated. The main components of TEO were estragole, beta-
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Registered trials
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