Research Article
Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity
Table 3
The sample order based on the top to poor desirability.
| | Responses | The most desirable sample order |
| | Droplet size (mm) | 7% SC SC SC OE | | Physical stability (%) | 7% SC SC SC OE | | Turbidity | 3% SC SC SC OE | | Color () | 7% SC SC SC OE | | Chroma | 7% SC SC SC OE | | Antibacterial activity against S. T | 3% SC SC SC OE | | Antibacterial activity against L. m | 7% SC SC SC OE |
|
|
Note: SC: sodium caseinate; OE: onion emulsion; S. T: S. Typhimurium; L. m: L. monocytogenes.
|
