Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System

Min Hyeock Lee; Hyun Sun Seo; Hyun Jin Park

doi:10.1111/1750-3841.13675

Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System

Min Hyeock Lee, Hyun Sun Seo, Hyun Jin Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

21 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 language	English
Pages (from-to)	922-932
Number of pages	11
Journal	Journal of Food Science
Volume	82
Issue number	4
DOIs	https://doi.org/10.1111/1750-3841.13675
Publication status	Published - 2017 Apr 1

Keywords

antimicrobial capsule
fresh produce
halloysite nanotube
thyme oil

ASJC Scopus subject areas

Food Science

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10.1111/1750-3841.13675

Cite this

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title = "Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System",

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.",

keywords = "antimicrobial capsule, fresh produce, halloysite nanotube, thyme oil",

author = "Lee, {Min Hyeock} and Seo, {Hyun Sun} and Park, {Hyun Jin}",

note = "Funding Information: This research was supported by Korea Univ. grant, School of Life Sciences and Biotechnology for BK21PLUS and by the Korea Inst. of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the High Value-Added Food Technology Development Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (313035-03-3-HD020). Publisher Copyright: {\textcopyright} 2017 Institute of Food Technologists{\textregistered}",

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N1 - Funding Information: This research was supported by Korea Univ. grant, School of Life Sciences and Biotechnology for BK21PLUS and by the Korea Inst. of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the High Value-Added Food Technology Development Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (313035-03-3-HD020). Publisher Copyright: © 2017 Institute of Food Technologists®

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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.

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Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System

Abstract

Keywords

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