“…Such variability in chemical composition of a same EO might be due to differences in physiological adaptations, geographical conditions, harvesting time, plant parts used, and method of extraction (Deepika, Singh et al., 2020). The efficacy of ZEO was reported by many authors (Padalia et al., 2018; Tian et al., 2020); however, their poor solubility and instability against environmental causes may limit its long‐term application in food system (Beyki et al., 2014). A number of published studies reported that the nanoencapsulation in form of nanoemulsion is an effective approach to overcome these limitations (Chang, McLandsborough & McClements, 2015; Shishir, Xie, Sun, Zheng, & Chen, 2018).…”