Year: 2023
Type: article
Abstract: =2.54E-5) in the amount of essential oil to be added, expressed in drops, according to the type of product being made. A common characteristic of most of the recipes was the absence of any antimicrobial agents or antioxidants, which poses serious issues of preservation for the finished products. Recipes with essential oils pose many issues. The first issue lies in the quantities of the different raw materials to be incorporated; it influences the final essential oil concentration. The second issue concerns the adverse effects (photosensitization, for example) and contraindications (pregnant women, nursing women) of certain essential oils. Finally, it is not possible to carry out physicochemical testing raw materials and finish preparation.
Source: PubMed Central
Institutions: Université de Nantes, Nantes Université, Université Paris-Saclay
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W4319293574