Effect of Mentha piperita Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated Storage.

Puntos clave

• To evaluate the effect of Mentha piperita essential oil and its nanoemulsion on the quality and microbial growth of mango yogurt during storage.
• Assessed microbial growth during refrigerated storage
• Analyzed physicochemical properties of yogurt
• Evaluated organoleptic properties (taste, smell, texture)
• Nanoemulsion enhanced the overall quality of mango yogurt
• Significant reductions in microbial growth were observed
• Improved organoleptic properties noted during storage