ArticleFoods (Basel, Switzerland)2024
Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The trial behind it
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Who cites it
6 citing papers in PubMed.
- Cellulose and Nanocellulose Emulsions in Biomedical Applications: From Fundamental Mechanisms to Therapeutic Translation.Polymers · 2026Review
- Antibacterial Packaging for Cheese Based on Carboxymethyl Cellulose Composite with Zinc Oxide and Thyme Essential Oil.Foods (Basel, Switzerland) · 2026Article
- Phytobiotic Essential Oils as Antibiotic Alternatives in Aquaculture: Antimicrobial and Antioxidant Properties of Garlic, Thyme, Thyme Conehead, Rosemary, and Eucalyptus.Food science & nutrition · 2026Article
- Chitosan microparticle-based antibacterial nasal barrier formulation and in vivo evaluations.Turkish journal of chemistry · 2026Article
- Multi-component chitosan-pectin films reinforced withFood chemistry: X · 2026Article
- Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, their direct application in food systems is limited due to their poor stability, which affects their efficacy. This study aims to improve the stability and antimicrobial efficacy of TEO by encapsulating it in Pickering emulsions stabilized with cellulose nanocrystals (CNC). Two formulations of Pickering emulsions with 5% and 10% TEO were prepared and compared to traditional surfactant-based emulsions. The stability of the emulsions was assessed over 21 days, and particle size, zeta potential, Raman spectroscopy, and FTIR were used for characterization. The antimicrobial activity was tested against several foodborne pathogens, with minimum inhibitory concentration (MIC) values determined. The 10% TEO Pickering emulsion showed antimicrobial activity, with MIC
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Registered trials
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