{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T23:12:19Z","timestamp":1787613139857,"version":"build-2736575974"},"reference-count":28,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2020,12,28]],"date-time":"2020-12-28T00:00:00Z","timestamp":1609113600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>There is a growing demand in the food industry for the replacement of synthetic preservatives with their natural alternatives. This has led to the development of novel methods such as encapsulation of plants essential oil with appropriate physicochemical stability, and antibacterial and organoleptic properties. This study aimed to prepare an optimal nanoemulsion of <jats:italic>Thymus daenensis<\/jats:italic> L. essential oil for use as a natural preservative in mayonnaise.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The analysis of droplet diameter, polydispersity index, zeta potential, encapsulation rate, and intrinsic stability showed that out of nine <jats:italic>T. daenensis<\/jats:italic> essential oil\u2010containing nanoemulsions, two preparations of A and B had high stability scores. <jats:italic>In vitro<\/jats:italic> antibacterial tests showed the adverse effect of Tween 80 volume on the antibacterial properties of nanoemulsions. One nanoemulsion (essential oil:Tween 80, ratio 1:1, 15\u2009min sonication) was considered to be optimal based on its long\u2010term stability and antibacterial effects on <jats:italic>Salmonella<\/jats:italic> Typhimurium, <jats:italic>Escherichia coli<\/jats:italic>, and <jats:italic>Listeria monocytogenes<\/jats:italic>. However, compared to the optimal nanoemulsion, the pure essential oil showed more antibacterial effects. The bacterial control in mayonnaise was close to equal for sodium benzoate (in maximum limit 1\u2009g\u2009kg<jats:sup>\u22121<\/jats:sup>) and the optimal nanoemulsion (\u00bd MIC) for 24\u2009h. The optimal nanoemulsion achieved significantly higher sensory scores (taste, appearance, and mouthfeel) than the pure essential oil in mayonnaise (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results demonstrated similar antibacterial effects for the optimal nanoemulsion and sodium benzoate. The optimal nanoemulsion, due to its desirable sensorial attributes, long\u2010term stability, and slow release of volatile compounds, can be considered an appropriate alternative to synthetic preservatives.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11026","type":"journal-article","created":{"date-parts":[[2020,12,18]],"date-time":"2020-12-18T12:10:14Z","timestamp":1608293414000},"page":"3880-3888","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":58,"title":["Stability and antibacterial activity of <i>Thymus daenensis<\/i> L. essential oil nanoemulsion in mayonnaise"],"prefix":"10.1002","volume":"101","author":[{"given":"Sadaf","family":"Mansouri","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Quality Control, Faculty of Veterinary Science Bu\u2010Ali Sina University  Hamedan 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