Effect of <i>Mentha piperita</i> Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated Storage

essential oil nanoemulsion can serve as an effective natural preservative to enhance the overall quality and storage stability of fruit yogurts, supporting its potential application in dairy systems.

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Publication Details

Journal
Food Science & Nutrition
Published
2026-05-01
DOI
https://doi.org/10.1002/fsn3.71845
Primary Topic
Food Chemistry and Fat Analysis
Type
article
Field-Weighted Citation Impact
0.00

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article

Effect of Mentha piperita Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated Storage

Nafiseh Davati, Mostafa Karami, Fatemeh Chehri
Food Science & Nutrition
Food Chemistry and Fat Analysis
article

Effect of Mentha piperita Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated Storage

Nafiseh Davati, Mostafa Karami, Fatemeh Chehri
article en

Abstract

essential oil nanoemulsion can serve as an effective natural preservative to enhance the overall quality and storage stability of fruit yogurts, supporting its potential application in dairy systems.

Food Science & NutritionVol. 14(5)
Bu-Ali Sina University (IR)
Bu-Ali Sina University
Zero hunger
Openalex Percentile: Top 11%
Food Chemistry and Fat Analysis
DOIOpen Access PDFOpenAlex
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Effect of <i>Mentha piperita</i> Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated Storage — Nafiseh Davati, Mostafa Karami, et al. · Food Science & Nutrition (2026) | TGRS Research Map | TGRS