A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage

A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage

The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94...

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Bibliographic Details
Main Authors:	Sedigheh Amiri, Somayeh Sepahvand, Mohsen Radi, Elahe Abedi
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Series:	Current Research in Food Science
Subjects:	Oxidation Sensory properties Particle size Nitrite substitute
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927124000303

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