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

• Main Authors: Maria Merlino (Author), Concetta Condurso (Author), Fabrizio Cincotta (Author), Luca Nalbone (Author), Graziella Ziino (Author), Antonella Verzera (Author)
• Format: Book
• Published: MDPI AG, 2024-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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...