Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing
The objective of this study was to develop a nanoemulsion of cumin essential oil (CEO-NE) stabilized synergistically by soybean lecithin (SL) and Tween 80 (TW 80), and to investigate the effects of different cumin essential oil (CEO) concentrations (1%–5%) on its physicochemical properties, antioxidant, and antibacteri...