Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread

The aim of this research was to formulate oleogel with thyme essential oil with potential antimicrobial activity, design optimal formulation, and evaluate the influence of ingredients on texture parameters of preparation. Central composite design was applied to statistical optimization of colloidal silica and paraffin oil mixture for the modeling of oleogel delivery system. The influence of designed formulations on response variables (texture parameters), firmness, cohesiveness, consistency, and index of viscosity, was evaluated. Quality of essential oil of thyme was assessed by determinate concentration of thymol and carvacrol using gas chromatography with flame ionization detection (GC-FID). Microbiological tests have shown that oleogel with thyme essential oil affectsCandida albicansmicroorganism when thyme essential oil’s concentration is 0,05% in oleogel mixture.

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Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film

International Journal of Food Science & Technology ◽

10.1111/ijfs.15130 ◽

2021 ◽

Author(s):

Elham Ansarifar ◽

Farid Moradinezhad

Keyword(s):

Essential Oil ◽

Fruit Quality ◽

Active Packaging ◽

Strawberry Fruit ◽

Thyme Essential Oil ◽

Nanofiber Film

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Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage

Foods and raw materials ◽

10.21603/2308-4057-2019-1-18-25 ◽

2019 ◽

pp. 18-25 ◽

Cited By ~ 1

Author(s):

Roghieh Talebi Habashi ◽

Shahin Zomorodi ◽

Alireza Talaie ◽

Sepideh Kalateh Jari

Keyword(s):

Essential Oil ◽

Active Packaging ◽

Postharvest Quality ◽

Edible Coatings ◽

Mold Growth ◽

Conjugated Diene ◽

Overall Acceptability ◽

Persian Walnut ◽

Thyme Essential Oil

This study evaluated the effects of edible coatings and different packaging methods on the shelf-life and quality of walnut kernels. It focused on the coatings with chitosan (1%) and thyme essential oil (TEO) at concentra- tions of 500 and 1,000 μl L–1 (CT , CT ) or with chitosan alone (CT). The effects of the coatings was assessed 500 1,000 for different packaging methods (LP, loose packaging; PP, packaging in polypropylene bags; and AP, active packa- ging) as contrasted to control walnuts (C). Walnuts were stored for 120 days in darkness, with relative humidity of 55%, at 4°C. The results showed that the L* index and moisture content of the samples in the chitosan with 500 and 1,000 μl L–1 thyme essential oil in active packaging were maximum, whereas peroxide and conjugated diene values were minimum. The lowest rate of mold growth was observed for the chitosan samples with 500 μl L–1 thyme es- sential oil in active packaging. The best overall acceptability score was related to the samples with chitosan alone and the chitosan with 500 μl L–1 thyme essential oil in active packaging. The chitosan alone and the chitosan with 500 μl L–1 thyme essential oil in active packaging are recommended for storage of kernels at 4°C.

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

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.07.207 ◽

2020 ◽

Vol 162 ◽

pp. 1509-1515 ◽

Cited By ~ 1

Author(s):

Ting Liu ◽

Liu Liu

Keyword(s):

Essential Oil ◽

Thyme Essential Oil ◽

Fabrication And Characterization

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