Journal
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 4, Pages 922-932Publisher
WILEY
DOI: 10.1111/1750-3841.13675
Keywords
antimicrobial capsule; fresh produce; halloysite nanotube; thyme oil
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Funding
- Korea Univ., School of Life Sciences and Biotechnology for BK21PLUS
- Korea Inst. of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the High Value-Added Food Technology Development Program - Ministry of Agriculture, Food, and Rural Affairs (MAFRA) [313035-03-3-HD020]
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [313035033SB010] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- National Research Foundation of Korea [21A20132112574] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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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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