Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System

• Autores: Min Hyeock Lee, Hyun-Sun Seo, Hyun Jin Park
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 4, 2017, págs. 922-932
• Idioma: inglés
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• Resumen

  • 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 coliO157:H7 was determined using the vapor phase assay. Moreover, the antimicrobial effects of the capsule against E. coliO157: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. coliO157:H7, MAB, and MY significantly reduced during storage. A sustained release of thyme oil from halloysite nanotubes (HNTs) continued up to 21 d in a closed-package atmosphere system at 4 and 25 °C. Inactivation of Escherichia coliO157:H7, mesophilic aerobic bacteria, and molds and yeasts using this thyme oil-loaded HNT capsules was investigated. This antimicrobial capsule could play an important role in the preservation of fresh produce.