Impact of Storage Conditions on the Antibacterial and Antifungal Properties of Essential Oils Extracted from Kinnow Peel
نویسندگان
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
2 Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India
3 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
doi
10.18502/jfqhc.12.4.20405چکیده
Background: The processing of kinnow (Citrus reticulata) juice generates 30–34% peel waste, which is loaded in bioactive compounds like phenolics, limonin, and pectin. This study examined the antibacterial efficacy and storage stability of essential oil (EO) derived from kinnow peel, emphasizing its prospective use in the food, pharmaceutical, and cosmetic ...
