Research Article

Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity

Figure 3

The effect of environmental stress (thermal processing, UV radiation, and freeze-thaw) on droplet size (a), emulsion stability (b), turbidity (c), lightness (d), and chroma (e) on the best selected emulsified sample (emulsion contained 7% () sodium caseinate). Values are (). Different letters show statistically significant differences between values ().
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