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. 2024 Oct 23;14:25058. doi: 10.1038/s41598-024-74830-6

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© The Author(s) 2024

Open Access This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, which permits any non-commercial use, sharing, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if you modified the licensed material. You do not have permission under this licence to share adapted material derived from this article or parts of it. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by-nc-nd/4.0/.

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Fig. 12 — In vitro antioxidant capability of the EPS produced by Pseudomonas alcaligenes Med1; where (A) ABTS radical scavenging activity; (B) H₂O₂ radical scavenging activity; (C) Ferric reducing ability (D) Emulsification activity against different food grade vegetative oil of the EPS and (E) Bioflocculation activity Pseudomonas alcaligenes Med1.