Encapsulation of thyme and cinnamon essential oils in porous corn starch: particle size, microstructure, and antimicrobial properties
Author:
Funder
Kuwait Foundation for the Advancement of Sciences
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02055-8.pdf
Reference45 articles.
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2. S.A. Burt, R. Vlielander, H.P. Haagsman, E.J. Veldhuizen, Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers. J. Food Prot. 68(5), 919–926 (2005). https://doi.org/10.4315/0362-028x-68.5.919
3. M. Azizi-Lalabadi, Z. Rahimzadeh-Sani, J. Feng, H. Hosseini, S.M. Jafari, The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites. Crit. Rev. Food Sci. Nutr. 63(13), 1822–1845 (2023). https://doi.org/10.1080/10408398.2021.1971154
4. W. Weisany, J. Amini, S. Samadi, S. Hossaini, S. Yousefi, P.C. Struik, Nano silver-encapsulation of Thymus daenensis and Anethum graveolens essential oils enhances antifungal potential against strawberry anthracnose. Ind. Crops Prod. 141, 111808 (2019). https://doi.org/10.1016/j.indcrop.2019.111808
5. J. Ahmed, Y.A. Arfat, A. Bher, M. Mulla, H. Jacob, R. Auras, Active chicken meat packaging based on polylactide films and bimetallic Ag-Cu nanoparticles and essential oil. J. Food Sci. 83, 1299–1310 (2018). https://doi.org/10.1111/1750-3841.14121
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