Characterization, Stability and Antioxidant Activity of Vanilla Nano-Emulsion and Its Complex Essential Oil
Fei Xu; Yucong Shi; Bin Li; Chengmei Liu; Yanjun Zhang; Junzhen Zhong · 2024 · Foods
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
As a natural flavoring agent, vanilla essential oil has a special aroma and flavor, but its volatility and instability limit its value. Therefore, in this study, vanilla essential oil was compounded with cinnamon essential oil to prepare nano-emulsions (composite nano-emulsions called C/VT and C/VM), and the stability of the composite essential oil emulsions was investigated. Transmission electron microscopy (TEM) images showed that the nano-emulsions were spherical in shape and some flocs were observed in C/VM and C/VT. The results showed that the average droplet sizes of C/VM and C/VT increa
Abstract by Fei Xu; Yucong Shi; Bin Li; Chengmei Liu; Yanjun Zhang; Junzhen Zhong, Foods (2024) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.3390/foods13050801