Development and characterization of a functional nanoemulsion using pomelo peel essential oil and curcumin
A nanoemulsion incorporating pomelo peel essential oil and curcumin was formulated. Nanoemulsion had droplet size, PDI and zeta potential of 12.98 nm, 0.287, −22.4 ± 0.20 mV respectively with potent antibacterial and antioxidant property.
Authors
- Sankar Chandra Deka (ORCID: https://orcid.org/0000-0003-2172-3331)
- Peter J. Koch (ORCID: https://orcid.org/0000-0002-4780-4714)
- Munmi Borah (ORCID: https://orcid.org/0000-0002-4662-501X)
- Prashant Mishra (ORCID: https://orcid.org/0000-0003-3225-151X)
Institutions
- Tezpur University (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-10-02
- DOI
- https://doi.org/10.1039/d5fb00421g
- Primary Topic
- Pineapple and bromelain studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- University Grants Commission