Khảo sát khả năng bảo quản thịt của hệ nhũ tương nano tinh dầu tiêu tạo thành bằng phương pháp đồng hóa tốc độ cao

Bastos, L. P. H., Vicente, J., dos Santos, C. H. C., de Carvalho, M. G., & Garcia-Rojas, E. E. (2020). Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation. Food Hydrocolloids, 102, 105-605. doi:10.1016/j.foodhyd.2019.105605

Ghani, S., Barzegar, H., Noshad, M., & Hojjati, M. (2018). The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions. International Journal of Biological Macromolecules, 112, 197-202. doi:10.1016/j.ijbiomac.2018.01.145

Gharenaghadeh, S., Karimi, N., Forghani, S., Nourazarian, M., Gharehnaghadeh, S., Jabbaria, V., … Kafil, H. S. (2017). Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens. Food Bioscience, 19, 128-133.

Gharibzahedi, S. M. T., & Mohammadnabi, S. (2016). Characterizing the novel surfactant-stabilized nanoemulsions of stinging nettle essential oil: Thermal behaviour, storage stability, antimicrobial activity and bioaccessibility. Journal of Molecular Liquids, 224, 1332-1340. doi:10.1016/j.molliq.2016.10.120

Huang, M., Wang, H., Xu, X., Lu, X., Song, X., & Zhou, G. (2020). Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids, 102, 105-576. doi:10.1016/j.foodhyd.2019.105576

Jimenez, M., Domínguez, J. A., Pascual-Pineda, L. A., Azuara, E., & Beristain, C. I. (2018). Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions. Food Hydrocolloids, 77, 902-910. doi:10.1016/j.foodhyd.2017.11.037

Keykhosravy, K., Khanzadi, S., Hashemi, M., & Azizzadeh, M. (2020). Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens. International Journal of Biological Macromolecules, 150, 904-913. doi:10.1016/j.ijbiomac.2020.02.092

Li, Y., Zhang, C., Pan, S., Chen, L., Liu, M., Yang, K., …Tian, J. (2020). Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China. LWT - Food Science and Technology, 117, 108644. doi:10.1016/j.lwt.2019.108644

Liu, Q., Zhang, M., Bhandari, B., Xu, J., & Yang, C., (2020). Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control, 107, 106771. doi:10.1016/j.foodcont.2019.106771

Lou, Z., Chen, J., Yu, F., Wang, H., Kou, X., Ma, C., & Zhu, S. (2017). The antioxidant, antibacterial, antibiofilm activity of essential oil from Citrus medica L. var. sarcodactylis and its nanoemulsion, LWT - Food Science and Technology, 80, 371-377. doi:10.1016/j.lwt.2017.02.037

Ly, H. T. M, & Dong, D. T. A. (2019). Formation of nanoemulsion from black pepper essential oil by high speed homogenization method. Vietnam Journal of Chemistry, 57(3), 352-356. doi:10.1002/vjch.201900033

Mendes, J. F., de Abreu Martinsa, H. H., Otonib, C. G., Santanac, N. A., Silvac, R. C. S., da Silvad, A. G., ...de Oliveira, J. E. (2018). Chemical composition and antibacterial activity of Eugenia brejoens is essential oil nanoemulsions against Pseudomonas fluorescens. LWT - Food Science and Technology, 93, 659-664. doi:10.1016/j.lwt.2018.04.015

Moraes-Lovison, M., Marostegan, L. F. P., Peres, M. S., Menezes, I. F., Ghiraldi, M., Rodrigues, R. A. F., …Pinho, S. C. (2017). Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pate. LWT - Food Science and Technology, 77, 233-240. doi:10.1016/j.lwt.2016.11.061

Myszka, K., Schmidt, M. T., Majcher, M., Juzwa, W., & Czaczyk, K. (2017). β-Caryophyllene-rich pepper essential oils suppress spoilage activity of Pseudomonas fluorescens KM06 in fresh-cut lettuce. LWT - Food Science and Technology, 83, 118-126. doi:10.1016/j.lwt.2017.05.012

Noori, S., Zeynali, F., & Almasi, H. (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control, 84, 312-320. doi:10.1016/j.foodcont.2017.08.015

Rakmai, J., Cheirsilp, B., Mejuto, J. C., Torrado-Agrasar, A., & Simal-Gandara, J. (2017). Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-betacyclodextrin. Food Hydrocolloids, 65, 157-164. doi:10.1016/j.foodhyd.2016.11.014

Scholz, P., & Keck, C. M. (2015). Nanoemulsions produced by rotor-stator high speed stirring. International Journal of Pharmaceutics, 482, 110-117. doi:10.1016/j.ijpharm.2014.12.040

Shadman, S., Hosseini, S. E., Langroudi, H. E., & Shabani, S. (2017). Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT - Food Science and Technology, 79, 511-517. doi:10.1016/j.lwt.2016.01.073

Shokri, S., Parastouei, K., Taghdir, M., & Abbaszadeh, S. (2020). Application an edible active coating based on chitosan - Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4°C. International Journal of Biological Macromolecules, 153, 846-854. doi:10.1016/j.ijbiomac.2020.03.080

Stojanovic-Radic, Z., Pejcic, M., Jokovi, N., Jokanovi, M., Ivi, M., Sojic, B., …Mihajilov-Krstev, T. (2018). Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination. Food Control, 90, 332-343. doi:10.1016/j.foodcont.2018.03.013

Swathy, J. S., Mishra, P., Thomas, J., Mukherjee, A., & Chandrasekaran, N. (2018). Antimicrobial potency of high-energy emulsified black pepper oil nanoemulsion against aquaculture pathogen. Aquaculture, 491, 210-220. doi:10.1016/j.aquaculture.2018.03.045

Xiong, Y., Li, S., Warner, R. D., & Fang, Z. (2020). Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control, 114, 107226. doi:10.1016/j.foodcont.2020.107226

Zhang, J., Wang, Y., Pan, D., Cao, J.-X., Shao, X.-F., Chen, Y.-J., …Ou, C.-R. (2016). Effect of black pepper essential oil on the quality of fresh pork during storage. Meat Science, 117, 130-136. doi:10.1016/j.meatsci.2016.03.002

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