Chapter 9 - Essential Oil-Based Nanoemulsion Formation by Low- and High-Energy Methods and Their Application in Food Preservation against Food Spoilage Microorganisms
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Polymeric encapsulation of anti-larval essential oil nanoemulsion for controlled release of bioactive compounds
2023, Inorganic Chemistry CommunicationsNanostructured materials for the development of bio-based plastics for food applications
2023, Starch Based Nanomaterials for Food Packaging: Perspectives and Future ProspectusA low energy approach to develop nanoemulsion by combining pea protein and Tween 80 and its application for vitamin D delivery
2022, Food Hydrocolloids for HealthCitation Excerpt :On the other hand, Tween 80 stabilizes emulsion droplets due to steric repulsion caused by large polyoxyethylene (hydrophilic) head groups of Tween molecules (Sari et al., 2015). Nanoemulsions can be prepared using high energy methods such as high pressure homogenizer, ultrasonication and microfluidization, and low-energy methods such as spontaneous emulsification, phase inversion temperature and phase inversion composition (Kwasigroch et al., 2016; Lee & McClements, 2010; Sugumar, Ghosh, Mukherjee & Chandrasekaran, 2015). High energy methods rely on mechanical devices that disrupts oil and aqueous phases into small emulsion droplets, whereas, low energy methods use the internal chemical energy of the system to arrange surfactants at oil-water interface (Solans & Solé, 2012).
Use of essential oil-loaded nanoemulsions in active food packaging
2022, Bio-Based Nanoemulsions for Agri-Food ApplicationsNanoemulsion of cashew gum and clove essential oil (Ocimum gratissimum Linn) potentiating antioxidant and antimicrobial activity
2021, International Journal of Biological MacromoleculesCitation Excerpt :These values were statistically different (p < 0.001). The smallest diameter found for the high-energy method, which promotes stronger agitation during the synthesis, demonstrates that the size of the droplets formed depends on the agitation speed, according to Sugumar et al. [42]. The values found agree with the average droplet size of O/W nanoemulsions, which range between 10 and 500 nm [43].
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
2021, International Journal of Food MicrobiologyCitation Excerpt :Their action involves the penetration of the active compounds of the small droplets in the bacterial membrane, causing the release of the cytoplasmic content (Sugumar et al., 2016; Weiss et al., 2010) (Fig. 3). The studies carried out with nanoemulsions of different EOs (cinnamon, orange, peppermint, thyme oils, among others) confirmed that this technique could be used to preserve the spoilage of meat and meat products against pathogens as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus or spore forming bacteria, avoiding the applications of synthetic antimicrobials (Sugumar et al., 2016). In this way, Moraes-Lovison et al. (2017) found that the incorporation of oregano (Origanum vulgare) EO in chicken pâté through nanoemulsions is a promising option of controlling microbial growth and extending shelf life.