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

Table 3 Changes in pH, acidity, and salt concentration of fermented pickled cucumbers under the influence of different nano-emulsified TEO concentrations

TEO concentration (mg L⁻¹)	pH	Acidity (%)	Salt concentration (%)
0	4.32 ± 0.04^a	0.61 ± 0.06^c	7.02 ± 0.18^cd
100	4.11 ± 0.12^b	0.65 ± 0.07^bc	6.84 ± 0.21^d
200	4.01 ± 0.15^ab	0.71 ± 0.09^ab	7.19 ± 0.22^c
400	4.05 ± 0.13^ab	0.66 ± 0.04^bc	7.66 ± 0.12^b
800	4.02 ± 0.14^ab	0.77 ± 0.05^a	8.07 ± 0.17^a

Common letters in each column indicate no significant difference based on Tukey's test

ISSN: 2661-8974