Food research international (Ottawa, Ont.)EmulsionsEmulsifying AgentsAntifungal AgentsAlternariaPenicillium
Neem oil emulsions stabilized by natural and synthetic emulsifiers: a study on physical stability and antifungal activity.
Vitor Emanuel de Souza Gomes, Fernanda Luisa Lüdtke, Raquel Costa Chevalier, Letícia Aliberti Galego Alves da Silva, Mayara Silva Rodrigues, Liliana de Oliveira Rocha, Rosiane Lopes da Cunha, Ana Paula Badan Ribeiro, Luís Marangoni Júnior
Published: 202510.1016/j.foodres.2025.117530
Abstract
Neem oil (NO) is a plant-derived bioactive compound with known antimicrobial properties. Incorporating NO into oil-in-water (O/W) emulsions can improve its stability, bioavailability, and allow controlled release. This study developed and characteriz…
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