Preparation and evaluation of food-grade nanoemulsion of tarragon ( L.) essential oil: antioxidant and antibacterial properties.

This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% surfactants, then antioxidant and antimicrobial activities were evaluated. The main components of TEO were estragole, beta--ocimene, beta--ocimene, and l-limonene.