Physical Properties, Antioxidant Activity, and In Vitro Digestibility of Essential Oil Nanoemulsions of Betel and Pandan Leaves

This study aims to produce stable essential oil nanoemulsions (EONEs) of betel and pandan leaves as functional ingredients in food applications. EONEs from betel leaf (Piper betel Linn.), pandan leaf (Pandanus amaryllifolius Roxb.), and a blend of betel/pandan leaf at 1:1 (v/v) were produced using t...

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Veröffentlicht in:	ACS food science & technology 2023-01, Vol.3 (1), p.150-160
Hauptverfasser:	Tan, Tzyi Ning, Mnocaran, Yunesya Prem A/P, Ramli, Muhammad Ezzudin, Utra, Uthumporn, Ariffin, Fazilah, Yussof, Nor Shariffa
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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