Fabrication and characterization of chitosan nanoemulsions loading thymol or thyme essential oil for the preservation of refrigerated pork

• Published in: International journal of biological macromolecules Vol. 162; pp. 1509 - 1515
• Main Authors: Liu, Ting, Liu, Liu
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.11.2020
• Subjects: Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; biofilm; Biofilms - drug effects; chemical reactions; chitosan; Chitosan - chemistry; color; Emulsions - chemistry; encapsulation; Escherichia coli; essential oils; Food Preservation - methods; Hydrogen-Ion Concentration; Microbial Sensitivity Tests; Nanoemulsions; Nanoparticles - chemistry; Oils, Volatile - chemistry; Particle Size; plankton; plate count; pork; Pork Meat; Refrigerated pork; refrigeration; Refrigeration - methods; shelf life; Spectroscopy, Fourier Transform Infrared; Staphylococcus aureus; Temperature; Thermogravimetry; thyme; Thyme essential oil and thymol; thymol; Thymus Plant - chemistry; X-Ray Diffraction; zeta potential; Nanoemulsions; Thyme essential oil and thymol; Refrigerated pork

The purposes of this study were to develop stable thyme essential oil chitosan nanoemulsions (TEO-CSs) and thymol chitosan nanoemulsions (T-CSs), and to evaluate their characterization and antibacterial properties. The effects of the TEO-CSs and T-CSs on preservation of refrigerated pork at 4 °C wer...