Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions DOI Creative Commons
Andreas Romulo,

Vania Salsabila Anjani,

Ata Aditya Wardana

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3706 - 3706

Published: Nov. 20, 2024

Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, direct application in food systems is limited due to poor stability, which affects efficacy. This study aims improve the stability and efficacy of TEO by encapsulating it Pickering emulsions stabilized with cellulose nanocrystals (CNC). Two formulations 5% 10% were prepared compared traditional surfactant-based emulsions. The was assessed over 21 days, particle size, zeta potential, Raman spectroscopy, FTIR used characterization. activity tested against several foodborne pathogens, minimum inhibitory concentration (MIC) values determined. emulsion showed activity, MIC

Language: Английский

Anti-bacterial and anti-biofilm effect of punicalagin against Pseudomonas fluorescens and its application in reducing spoilage of tilapia fillets induced by Pseudomonas fluorescens DOI
Chun Liang, Siyang Chen,

Wenxiu Zhu

et al.

Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111345 - 111345

Published: April 1, 2025

Language: Английский

Citations

0
Examining the Possibility of Producing Natural Microbicides and Antioxidant Agents for Food and Cosmetic Uses from the Essential Oils of Laurus Nobilis (Laurel), Syzygium Aromaticum (Clove), and Cinnamomum Verum (Cinnamon) DOI

Metin Oktay Beyaz,

Ahmet E. Yetiman, Mahmut Doğan

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions DOI Creative Commons
Andreas Romulo,

Vania Salsabila Anjani,

Ata Aditya Wardana

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3706 - 3706

Published: Nov. 20, 2024

Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, direct application in food systems is limited due to poor stability, which affects efficacy. This study aims improve the stability and efficacy of TEO by encapsulating it Pickering emulsions stabilized with cellulose nanocrystals (CNC). Two formulations 5% 10% were prepared compared traditional surfactant-based emulsions. The was assessed over 21 days, particle size, zeta potential, Raman spectroscopy, FTIR used characterization. activity tested against several foodborne pathogens, minimum inhibitory concentration (MIC) values determined. emulsion showed activity, MIC

Language: Английский

Citations

2