Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties

Table 2 Flow behavior properties and stability characteristics of nano-emulsions under different concentration of TEO and salt

Treatments	Flow behavior index (n)	Consistency coefficient (pa.sⁿ)	Emulsion Stability (%)	Span	Zeta potential (mV)
T100	1.02 ± 0.03	0.0012 ± 0.0001	100	0.604 ± 0.10	-3.23 ± 0.55
T200	0.99 ± 0.07	0.0012 ± 0.0007	100	0.989 ± 0.12	-10.77 ± 1.14
T400	0.97 ± 0.009	0.0013 ± 0.0004	100	0.978 ± 0.09	-11.7 ± 1.5
Ts100	1.03 ± 0.06	0.0011 ± 0.00008	-	-	-
Ts200	1.07 ± 0.06	0.0009 ± 0.0005	-	-	-
Ts400	1.02 ± 0.07	0.0012 ± 0.0001	-	-	-

T100, T200, and T400 were nano-emulsions contain 100, 200, and 400 mg L^-1 TEO respectively. Ts100, Ts200, and Ts400 were nano-emulsions contain 100, 200, and 400 mg L^-1 TEO respectively + 10 % salt

ISSN: 2661-8974