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Table 3 Characteristics of prepared nanoemulsions of yarrow and Saffron extracts from the flowers

From: Antimicrobial and anti-aflatoxigenic activities of nanoemulsions based on Achillea millefolium and Crocus sativus flower extracts as green promising agents for food preservatives

Sample

Droplet size

(nm)

Zeta potential

(mV)

PDI

Viscosity mean

(mPa/sec)

pH

Acidity

(g citric/L)

Yarrow

151.21 ± 1.12

− 16.31 ± 2.54

0.41 ± 0.09

1.41 ± 0.022

6.88 ± 0.11

0.25 ± 0.02

Saffron

121.64 ± 2.18

− 18.55 ± 2.31

0.34 ± 0.05

1.26 ± 0.045

6.21 ± 0.27

0.34 ± 0.07

  1. PDI: poly dispersing index; Results were expressed in mean ± SD (n = 3, P < 0.05)
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BMC Microbiology

ISSN: 1471-2180

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