Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System
- Authors
- Lee, Min Hyeock; Seo, Hyun-Sun; Park, Hyun Jin
- Issue Date
- 4월-2017
- Publisher
- WILEY
- Keywords
- fresh produce; halloysite nanotube; thyme oil; antimicrobial capsule
- Citation
- JOURNAL OF FOOD SCIENCE, v.82, no.4, pp.922 - 932
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF FOOD SCIENCE
- Volume
- 82
- Number
- 4
- Start Page
- 922
- End Page
- 932
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/83946
- DOI
- 10.1111/1750-3841.13675
- ISSN
- 0022-1147
- Abstract
- An antimicrobial capsule releasing thyme oil was developed using modified halloysite nanotubes (HNTs). In order to increase the pore volume, HNTs were treated with 5.0 mol/L NaOH solution, which resulted in the encapsulation of more thyme oil molecules inside the HNTs. The morphology of the raw HNTs and NaOH-treated HNTs (N-HNTs) was characterized using transmission electron microscopy and nitrogen adsorption-desorption analysis. The loading capacity increased from 180.7 +/- 12.7 to 256.4 +/- 16.7 mg thyme oil/g HNT after the NaOH treatment. The aerial release characteristics of thyme oil from both the HNT capsules were investigated in a closed-package atmosphere system at 4, 25, and 40 degrees C. The antimicrobial activity of the capsule against Escherichia coli O157: H7 was determined using the vapor phase assay. Moreover, the antimicrobial effects of the capsule against E. coli O157: H7, total mesophilic aerobic bacteria (MAB), and molds and yeasts (MY) on the surfaces of cherry tomatoes were investigated at 4 and 25 degrees C for 5 d. When the cherry tomatoes were exposed to the thyme oil-loaded N-HNT capsule, the number of E. coli O157: H7, MAB, and MY significantly reduced during storage.
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