Essential Oil Emulsion from Caper (<em>Capparis spinosa</em> L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative

• Главные авторы: Maria Merlino (Автор), Concetta Condurso (Автор), Fabrizio Cincotta (Автор), Luca Nalbone (Автор), Graziella Ziino (Автор), Antonella Verzera (Автор)
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• Опубликовано: MDPI AG, 2024-06-01T00:00:00Z.
• Предметы: article
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This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO) emulsion for possible food applications as a natural preservative. The EO was extracted by hydrodistillation from the leaves of <i>Capparis...