Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System

Min Hyeock Lee, Hyun Sun Seo, Hyun Jin Park

Research output: Contribution to journalArticle

12 Citations (Scopus)

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 languageEnglish
Pages (from-to)922-932
Number of pages11
JournalJournal of Food Science
Volume82
Issue number4
DOIs
Publication statusPublished - 2017 Apr 1

    Fingerprint

Keywords

  • antimicrobial capsule
  • fresh produce
  • halloysite nanotube
  • thyme oil

ASJC Scopus subject areas

  • Food Science

Cite this