Today, the increasing use of chemical preservatives in foods is considered one of the main problems in food industries. This study aimed to produce the pasteurised Doogh (Iranian yogurt drink) containing a nanoemulsion of essential oil (EO) with appropriate quality. A factorial test based on a completely randomised design with two treatments in three levels, including EO type (pennyroyal, Gijavash, and their equal combination) and a control sample was applied to assess the physicochemical and sensory properties of Doogh. The highest negative zeta potential and antioxidant activity percentage were observed in the sample containing the nanoemulsion of pennyroyal and enriched with a combination of two essential oils. The microbial evaluation results indicated that the total microorganism count was minimised in the Doogh containing the nanoemulsion of Gijavash. The nanoemulsions of pennyroyal and Gijavash can be added into Doogh formulation to produce a new product with maximum sensory acceptability.

中文翻译：

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含有 Pennyroyal (Mentha pulegium) 和 Gijavash (Froriepia subpinnata) 精油的纳米乳液载体的配方，用于丰富 Doogh（伊朗乳制品饮料）。

如今，越来越多地在食品中使用化学防腐剂被认为是食品工业中的主要问题之一。本研究旨在生产含有适当质量的精油 (EO) 纳米乳液的巴氏杀菌 Doogh（伊朗酸奶饮料）。基于完全随机设计的析因试验，在三个水平上进行两种处理，包括 EO 类型（pennyroyal、Gijavash 及其同等组合）和对照样品，以评估 Doogh 的物理化学和感官特性。在含有薄荷油纳米乳液并富含两种精油组合的样品中观察到最高的负 zeta 电位和抗氧化活性百分比。微生物评估结果表明，在含有 Gijavash 纳米乳剂的 Doogh 中，微生物总数最少。可以将薄荷油和 Gijavash 的纳米乳液添加到 Doogh 配方中，以生产出具有最大感官可接受性的新产品。