Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage

Despite the proven antioxidant and antimicrobial efficiency of nanoemulsions as carriers essential oils, there is scarce research on their behavior once incorporated into complex food matrices. In current work, lemongrass or mandarin oil (LEO MEO) were formulated using three different continuous phases (water, an apple juice model juice-based beverage). Droplet size, ?-potential, colloidal stability well activity studied. The increase in complexity phase promoted formation with smaller sizes. Consequently, creaming phenomena was prevented systems. Moreover, beverage presented a high activity, values up to 400 mg Eq. Trolox/mL, probably due presence polyphenols. Nevertheless, slower lower inactivation kinetics at increasing phase, which may be related ability sugars protect cell damage. This work evidenced that within matrices leads higher but bactericidal than alone. Hence, it provides valuable information for design foods delivery systems functional ingredients.