Food chemistry · 2025
Development and characterization of pectin films containing nanoemulsions of the essential oil from Thymus vulgaris for preserving salami.
СтатьяОценочное исследованиеНазвание и аннотация: Перевод пока не подготовлен
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История · было → стало
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Oliveira Cassia Duarte, Cardoso Maria das Graças, de Souza Luciano, Vieira Sofia Lara Silva, Candido Geraldo de Sousa, Andrade Bruna Fernandes, Alves Eduardo, Nelson David Lee, de Oliveira Juliano Elvis, Ramos Eduardo Mendes
Аннотация
Emulsions were prepared from T. vulgaris essential oil using the surfactants Pluronic F127 and Tween 80 by mechanical agitation (Emulsion_Tw and Emulsion_Pl) and sonication using an ultrasonic tip (Sonicated_emulsion_Tw and Sonicated_emulsion_Pl). These emulsions were incorporated into pectin films. The use of different surfactants reduced the volatility of T. vulgaris essential oil and, consequently, ensured the maintenance of its antioxidant activity for a longer period of time. Salami samples packaged with pectin films containing essential oil emulsions contained less oxidative aldehydes (51 and 54 total ion count × 105) compared to salami samples packaged with films without essential oil (72 and 92 total ion count × 105), demonstrating the fact that these active films can preserve product quality regardless of the surfactant used.