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Effect of thyme oil-alginate-based coating on quality and microbial safety of fresh-cut apples.

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BACKGROUND Food preservation is critical for keeping fresh-cut products fresh, nutritious, safe, attractive and available for consumers. To improve the safety and quality of fresh-cut fruits, 15 essential oils (EOs) were screened to test the antimicrobial activity against Listeria monocytogenes

Alginate/soy protein system for essential oil encapsulation with intestinal delivery.

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Preparation of alginate-soy protein isolate (AL/SPI) complex beads containing essential oil of thyme was carried out by emulsification of thyme oil in aqueous sodium alginate solution blended with SPI solution, followed by atomization via electrostatic extrusion and gelification with calcium ions.

Controllable preparation of monodisperse alginate microcapsules with oil cores.

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Here we report a novel strategy for controllable preparation monodisperse alginate microcapsules with oil cores, where the thickness of the alginate shells, as well as the number and diversity of the oil cores can be tailored precisely. Monodisperse oil-in-water-in-oil (O/W/O) emulsions are

Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads.

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BACKGROUND Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to

Development of alginate microspheres containing thyme essential oil using ionic gelation.

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Essential oils are a good antimicrobial and antioxidant agent alternative in human or animal feed. However, their direct use has several disadvantages such as volatilization or oxidation. The development of essential oil microspheres may help to avoid these problems. The objective of the present

Controlled Release Mechanism and Antibacterial Effect of Layer-By-Layer Self-Assembly Thyme Oil Microcapsule.

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Thyme essential oil-loaded microcapsules (TMS) were fabricated using natural polysaccharide chitosan (CS) and sodium alginate (SA) as the shell material via the method of layer-by-layer (LBL) assembly. The accumulated release rates of thyme oil and microcapsules at 4 °C were 42.50% and 10.16%,

Development of pH-Responsive Biopolymeric Nanocapsule for Antibacterial Essential Oils.

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It is generally believed that antibacterial essential oils have the potential to become one of the alternatives in preventing diarrheal diseases of monogastric animals. The disadvantage is their low efficiency per oral due to easy degradation during digestion in the stomach. This study compares the

Repellency of essential oils to Frankliniella occidentalis (Thysanoptera: Thripidae) as affected by type of oil and polymer release.

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Eight essential oils [0.125-1.0% (vol:vol) in acetone] were separately deposited on leaf disks to evaluate their potential to repel western flower thrips, Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae), adult females. Two of the best-performing essential oils were incorporated into

Effects of Active Edible Coating Based on Thyme and Garlic Essential Oils on Lamb Meat Shelf Life After Long-Term Frozen Storage.

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Frozen preservation of lamb meat could be crucial for successful international trade. Shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post-thawing meat quality attributes. This study investigated the effect of

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