Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste
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- 作者：Suradeep Basak ; suradeepbasak@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Proshanta Guha
- 关键词：Betel leaf essential oil ; Microemulsion ; Aspergillus flavus ; Tomato paste ; Predictive mycology
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：616-623
- 全文大小：877 K
文摘
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Formulation and characterization of betel leaf essential oil based microemulsion.
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Low-energy emulsification technique is cheap and industrial friendly.
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The effect of BLEO on maximum growth rate and apparent lag time was modelled.
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Antifungal efficacy of BLEO-ME in tomato paste suggests its applicability in food.
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BLEO is a promising food preservative to inhibit food spoilage.