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 °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 °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.
| Original language | English |
|---|---|
| Pages (from-to) | 922-932 |
| Number of pages | 11 |
| Journal | Journal of Food Science |
| Volume | 82 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2017 Apr 1 |
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Keywords
- antimicrobial capsule
- fresh produce
- halloysite nanotube
- thyme oil
ASJC Scopus subject areas
- Food Science
Cite this
Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System. / Lee, Min Hyeock; Seo, Hyun Sun; Park, Hyun Jin.
In: Journal of Food Science, Vol. 82, No. 4, 01.04.2017, p. 922-932.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System
AU - Lee, Min Hyeock
AU - Seo, Hyun Sun
AU - Park, Hyun Jin
PY - 2017/4/1
Y1 - 2017/4/1
N2 - 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 °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 °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.
AB - 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 °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 °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.
KW - antimicrobial capsule
KW - fresh produce
KW - halloysite nanotube
KW - thyme oil
UR - http://www.scopus.com/inward/record.url?scp=85014758181&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85014758181&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.13675
DO - 10.1111/1750-3841.13675
M3 - Article
C2 - 28272803
AN - SCOPUS:85014758181
VL - 82
SP - 922
EP - 932
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 4
ER -