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Essential oil nanoemulsions as antimicrobial agents in food

Journal of biotechnology, 2016-09, Vol.233, p.106-120

2016

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Formulation and characterization of zein/gum arabic nanoparticles for the encapsulation of a rutin-rich extract from Ruta chalepensis L

Food chemistry, 2022-01, Vol.367, p.129982-129982, Article 129982

2022

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Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues

Molecules (Basel, Switzerland), 2023-07, Vol.28 (15), p.5657

2023

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Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

Journal of biotechnology, 2012-06, Vol.159 (4), p.342-350

2012

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Effect of formulation on properties, stability, carvacrol release and antimicrobial activity of carvacrol emulsions

Colloids and surfaces, B, Biointerfaces, 2021-01, Vol.197, p.111424-111424, Article 111424

2021

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Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization

Industrial & engineering chemistry research, 2012-06, Vol.51 (22), p.7606-7618

2012

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High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-8

2018

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Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

Food science & technology, 2011-11, Vol.44 (9), p.1908-1914

2011

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All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures

Food chemistry, 2023-10, Vol.424, p.136385-136385, Article 136385

2023

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Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

Journal of agricultural and food chemistry, 2011-12, Vol.59 (23), p.12352-12360

2011

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Oil structuring through capillary suspensions prepared with wheat middlings micronized directly in oil by high-pressure homogenization

Food hydrocolloids, 2023-12, Vol.145, p.109152, Article 109152

2023

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High-pressure homogenization treatment to recover bioactive compounds from tomato peels

Journal of food engineering, 2019-12, Vol.262, p.170-180

2019

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Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks

Trends in food science & technology, 2022-04, Vol.122, p.49-65

2022

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Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges

Journal of food engineering, 2018-11, Vol.236, p.9-18

2018

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Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans

Food control, 2015-04, Vol.50, p.215-222

2015

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Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds

Marine Drugs, 2016-11, Vol.14 (11), p.214

2016

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Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris

Algal research (Amsterdam), 2018-04, Vol.31, p.60-69

2018

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Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity

Innovative food science & emerging technologies, 2014-04, Vol.22, p.212-220

2014

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Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

Antioxidants, 2021-09, Vol.10 (9), p.1417

2021

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Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10653-10660

2010

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Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

Food chemistry, 2014-03, Vol.147, p.42-50

2014

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Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

Arabian journal of chemistry, 2018-02, Vol.11 (2), p.265-274

2018

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Understanding the break-up phenomena in an orifice-valve high pressure homogenizer using spherical bacterial cells (Lactococcus lactis) as a model disruption indicator

Journal of food engineering, 2018-11, Vol.236, p.60-71

2018

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Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light

International journal of food microbiology, 2017-11, Vol.260, p.75-80

2017

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Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

Foods, 2020-11, Vol.9 (11), p.1605

2020

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Essential oil nanoemulsions as antimicrobial agents in food

Formulation and characterization of zein/gum arabic nanoparticles for the encapsulation of a rutin-rich extract from Ruta chalepensis L

Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues

Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

Effect of formulation on properties, stability, carvacrol release and antimicrobial activity of carvacrol emulsions

Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures

Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

Oil structuring through capillary suspensions prepared with wheat middlings micronized directly in oil by high-pressure homogenization

High-pressure homogenization treatment to recover bioactive compounds from tomato peels

Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks

Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges

Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans

Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds

Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris

Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

Understanding the break-up phenomena in an orifice-valve high pressure homogenizer using spherical bacterial cells (Lactococcus lactis) as a model disruption indicator

Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light

Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

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