Nanoemulsion application in meat product and its functionality: review

키워드

참고문헌 (92)

1. Neme K, "Application of nanotechnology in agriculture, postharvest loss reduction and food processing : food security implication and challenges", Heliyon, 7, pp.e08539~ (2021)[DOI]
2. Aparco RH, "Nanoemulsion : food quality and safety in meat and vegetable products", Int J Innov Sci Eng Technol, 8, pp.379~385 (2021)
3. Onyeaka H, "The safety of nanomaterials in food production and packaging", Curr Res Food Sci, 5, pp.763~774 (2022)[DOI]
4. Pateiro M, "Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products", Molecules, 26, pp.1547~ (2021)[DOI]
5. Ditta A, "How helpful is nanotechnology in agriculture?", Adv Nat Sci Nanosci Nanotechnol, 3, pp.033002~ (2012)[DOI]
6. Shafiq M, "An overview of the applications of nanomaterials and nanodevices in the food industry", Foods, 9, pp.148~ (2020)[DOI]
7. Abbas S, "An overview of ultrasound-assisted food-grade nanoemulsions", Food Eng Rev, 5, pp.139~157 (2013)[DOI]
8. Ozogul Y, "Recent developments in industrial applications of nanoemulsions", Adv Colloid Interface Sci, 304, pp.102685~ (2022)[DOI]
9. Gupta A, "Nanoemulsions : formation, properties and applications", Soft Matter, 12, pp.2826~2841 (2016)[DOI]
10. Momin JK, "Potential of nanotechnology in functional foods", Emir J Food Agric, 25, pp.10~19 (2013)[DOI]
11. Dingman J, "Nanotechnology : its impact on food safety", J Environ Health, 70, pp.47~50 (2008)
12. Das AK, "Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods : a comprehensive review", Compr Rev Food Sci Food Saf, 19, pp.2677~2700 (2020)[DOI]
13. Harjinder Singh, "Nanotechnology Applications in Functional Foods; Opportunities and Challenges", Preventive Nutrition and Food Science, 21(1), pp.1~8 (2016), 한국식품영양과학회[DOI]
14. Karthik P, "Challenges associated in stability of food grade nanoemulsions", Crit Rev Food Sci Nutr, 57, pp.1435~1450 (2017)[DOI]
15. Ahari H, "Employing nanoemulsions in food packaging : shelf life enhancement", Food Eng Rev, 13, pp.858~883 (2021)[DOI]
16. Manish Kumar, "Techniques for Formulation of Nanoemulsion Drug Delivery System: A Review", Preventive Nutrition and Food Science, 24(3), pp.225~234 (2019), 한국식품영양과학회[DOI]
17. Ferreira CD, "Oil nanoencapsulation : development, application, and incorporation into the food market", Nanoscale Res Lett, 14, pp.9~ (2019)[DOI]
18. McClements DJ, "Nanoemulsion-based technologies for delivering natural plant-based antimicrobials in foods", Front Sustain Food Syst, 5, pp.643208~ (2021)[DOI]
19. Jamali SN, "Natural antimicrobial-loaded nanoemulsions for the control of food spoilage", pathogenic microorganisms, 2021, pp.295, 102504~
20. Pathania R, "Essential oil nanoemulsions and their antimicrobial and food applications", Curr Res Nutr Food Sci, 6, pp.626~643 (2018)[DOI]
21. Wan J, "Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions : impact of oil compositions and processing parameters", Food Chem, 291, pp.199~206 (2019)[DOI]
22. Ashaolu TJ, "Nanoemulsions for health, food, and cosmetics : a review", Environ Chem Lett, 19, pp.3381~3395 (2021)[DOI]
23. Kumar D, "Nanoemulsions based delivery system of antimicrobial essential oils in meat and meat products", Pharma Innov, 11, pp.S263~S269 (2022)
24. Rehman A, "Biopolymer based nanoemulsion delivery system : an effective approach to boost the antioxidant potential of essential oil in food products", Carbohydr Polym Technol Appl, 2, pp.100082~ (2021)[DOI]
25. Maté J, "When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times", Food Control, 59, pp.824~828 (2016)[DOI]
26. Zhao D, "Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization", Ultrason Sonochem, 90, pp.106195~ (2022)[DOI]
27. Aswathanarayan JB, "Nanoemulsions and their potential applications in food industry", Front Sustain Food Syst, 3, pp.95~ (2019)[DOI]
28. Chaudhry Q, "Food applications of nanotechnologies : an overview of opportunities and challenges for developing countries", Trends Food Sci Technol, 22, pp.595~603 (2011)[DOI]
29. Jaiswal M, "Nanoemulsion : an advanced mode of drug delivery system", 3 Biotech, 5, pp.123~127 (2015)[DOI]
30. Lohith Kumar DH, "Encapsulation of bioactive compounds using nanoemulsions", Environ Chem Lett, 16, pp.59~70 (2018)[DOI]
31. Ahari H, "Ultrasonic technique for production of nanoemulsions for food packaging purposes : a review study", Coatings, 11, pp.847~ (2021)[DOI]
32. Cenobio-Galindo AJ, "Development and incorporation of nanoemulsions in food", Int J Food Stud, 8, pp.105~124 (2019)[DOI]
33. Dasgupta N, "Nanoemulsion ingredients and components", Environ Chem Lett, 17, pp.917~928 (2019)[DOI]
34. Siddiqui SA, "Bioactive-loaded nanodelivery systems for the feed and drugs of livestock; purposes, techniques and applications", Adv Colloid Interface Sci, 308, pp.102772~ (2022)[DOI]
35. Chaudhary S, "Chitosan nanoemulsion : gleam into the futuristic approach for preserving the quality of muscle foods", Int J Biol Macromol, 199, pp.121~137 (2022)[DOI]
36. Akhavan S, "Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals", Trends Food Sci Technol, 74, pp.132~146 (2018)[DOI]
37. Al-Maqtari QA, "Application of essential oils as preservatives in food systems : challenges and future prospectives – a review", Phytochem Rev, 21, pp.1209~1246 (2022)[DOI]
38. Abdou ES, "Curcumin loaded nanoemulsions", pectin coatings for refrigerated chicken fillets, 2018, pp.83, 445~453
39. Keykhosravy K, "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", Int J Biol Macromol, 150, pp.904~913 (2020)[DOI]
40. Abbasi Z, "Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes", J Food Sci Technol, 58, pp.2677~2687 (2021)[DOI]
41. Wongsariya K, "Synergistic interaction and mode of action of Citrus hystrix essential oil against bacteria causing periodontal diseases", Pharm Biol, 52, pp.273~280 (2014)[DOI]
42. Jirapakkul W, "Effect of drying temperature on key odourants in kaffir lime(Citrus hystrix D. C., Rutaceae)leaves", Int J Food Sci Technol, 48, pp.143~149 (2013)[DOI]
43. Amornwachirabodee K, "Enhancing passive transport of micro", nano particles into cells by oxidized carbon black, 2018, pp.3, 6833~6840
44. Leroueil PR, "Wide varieties of cationic nanoparticles induce defects in supported lipid bilayers", Nano Lett, 8, pp.420~424 (2008)[DOI]
45. Perumal AB, "Preparation and characterization of a novel green tea essential oil nanoemulsion and its antifungal mechanism of action against Magnaporthae oryzae", Ultrason Sonochem, 76, pp.105649~ (2021)[DOI]
46. Durmuş M, "The function of nanoemulsion on preservation of rainbow trout fillet", J Food Sci Technol, 57, pp.895~904 (2020)[DOI]
47. Feng X, "Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation", LWT, 118, pp.108737~ (2020)[DOI]
48. Wang L, "Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat", Meat Sci, 185, pp.108706~ (2022)[DOI]
49. Soni M, "Nanoencapsulation strategies for improving nutritional functionality, safety and delivery of plant-based foods : recent updates and future opportunities", Plant Nano Biol, 1, pp.100004~ (2022)[DOI]
50. Hathwar SC, "Characteristics and consumer acceptance of healthier meat and meat product formulations-a review", J Food Sci Technol, 49, pp.653~664 (2012)[DOI]
51. Khan MR, "Development of edible gelatin composite films enriched with polyphenol loaded nanoemulsions as chicken meat packaging material", CYTA-J Food, 18, pp.137~146 (2020)[DOI]
52. Jafarinia S, "Effect of virgin olive oil nanoemulsion combined with ajowan(Carum copticum)essential oil on the quality of lamb loins stored under chilled condition", Food Sci Hum Wellness, 11, pp.904~913 (2022)[DOI]
53. Huang M, "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 Hydrocoll, 102, pp.105576~ (2020)[DOI]
54. Balta I, "Geraniol and linalool loaded nanoemulsions and their antimicrobial activity", Bull Univ Agric Sci Vet Med ClujNapoca Anim Sci Biotechnol, 74, pp.157~ (2017)[DOI]
55. Dini H, "Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with lowdose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage", Int J Biol Macromol, 164, pp.1501~1509 (2020)[DOI]
56. Hasani-Javanmardi M, "Effect of safflower oil nanoemulsion and cumin essential oil combined with oxygen absorber packaging on the quality and shelf-life of refrigerated lamb loins", LWT, 147, pp.111557~ (2021)[DOI]
57. Hien LTM, "Antibacterial activity of black pepper essential oil nanoemulsion formulated by emulsion phase inversion method", Curr Res Nutr Food Sci, 10, pp.311~320 (2022)[DOI]
58. Sepahvand S, "Antimicrobial activity of thymol and thymolnanoemulsion against three food-borne pathogens inoculated in a sausage model", Food Bioprocess Technol, 14, pp.1936~1945 (2021)[DOI]
59. Hojati N, "Effect of cinnamaldehyde nanoemulsion on the microbiological property of sausage", J Food Meas Charact, 16, pp.2478~2485 (2022)[DOI]
60. Zixiang W, "Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan-coated ε-polylysine on the preservation of donkey meat during refrigerated storage", J Food Process Preserv, 45, pp.e15733~ (2021)[DOI]
61. Shrestha S, "Carvacrol antimicrobial wash treatments reduce Campylobacter jejuni and aerobic bacteria on broiler chicken skin", Poult Sci, 98, pp.4073~4083 (2019)[DOI]
62. Pinelli JJ, "Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: an alternative?", LWT, 143, pp.111123~ (2021)[DOI]
63. Noori S, "Antimicrobial and antioxidant efficiency of nanoemulsionbased edible coating containing ginger(Zingiber officinale)essential oil and its effect on safety and quality attributes of chicken breast fillets", Food Control, 84, pp.312~320 (2018)[DOI]
64. Feng X, "Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films", LWT, 134, pp.110123~ (2020)[DOI]
65. Ansarian E, "Nanoemulsionbased basil seed gum edible film containing resveratrol and clove essential oil : in vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage", Meat Sci, 185, pp.108716~ (2022)[DOI]
66. Almaráz-Buendia I, "Producing an emulsified meat system by partially substituting pig fat with nanoemulsions that contain antioxidant compounds : the effect on oxidative stability, nutritional contribution, and texture profile", Foods, 8, pp.357~ (2019)[DOI]
67. Zhao R, "The physiochemical and preservation properties of anthocyanidin", chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions, 2022, pp.153, 112506~
68. de Carli C, "Production, physicochemical stability of quercetinloaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés", LWT, 98, pp.154~161 (2018)[DOI]
69. Ghani S, "The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions", Int J Biol Macromol, 112, pp.197~202 (2018)[DOI]
70. Sepahvand S, "Effect of thymol and nanostructured lipid carriers(NLCs)incorporated with thymol as antimicrobial agents in sausage", Sustainability, 14, pp.1973~ (2022)[DOI]
71. Dasgupta N, "Nanoemulsions in food : market demand", Environ Chem Lett, 17, pp.1003~1009 (2019)[DOI]
72. Ni ZJ, "Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils", Trends Food Sci Technol, 110, pp.78~89 (2021)[DOI]
73. Elshamy S, "Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect", J Food Sci Technol, 58, pp.3314~3327 (2021)[DOI]
74. Hassanien AA, "Prevalence of antimicrobial-resistant Streptococcus species among respiratory patients and meat products, and antibacterial effects of oregano oil nanoemulsion", Int J One Health, 7, pp.135~141 (2021)[DOI]
75. Amaral DMF, "Essential oil nanoemulsions and food applications", Adv Food Technol Nutr Sci Open J, 1, pp.84~87 (2015)[DOI]
76. Kumar P, "Nanotechnology and its challenges in the food sector : a review", Mater Today Chem, 17, pp.100332~ (2020)[DOI]
77. Ulloa-Saavedra A, "Recent developments and applications of nanosystems in the preservation of meat and meat products", Foods, 11, pp.2150~ (2022)[DOI]
78. Pandey AK, "Essential oils from the genus Thymus as antimicrobial food preservatives : progress in their use as nanoemulsions-a new paradigm", Trends Food Sci Technol, 111, pp.426~441 (2021)[DOI]
79. Kyriakopoulou K, "Functionality of ingredients and additives in plant-based meat analogues", Foods, 10, pp.600~ (2021)[DOI]
80. "Functionality of non-meat ingredients used in enhanced pork" (1998)[URL]
81. 이지선, "Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion", 한국축산식품학회지, 40(2), pp.262~273 (2020), 한국축산식품학회[DOI]
82. Utrera M, "Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins : the carbonylation pathway", Food Chem, 141, pp.4000~4009 (2013)[DOI]
83. Pabast M, "Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat", Food Control, 91, pp.185~192 (2018)[DOI]
84. Xiong Y, "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, pp.107226~ (2020)[DOI]
85. Liu Q, "Food-grade nanoemulsions : preparation, stability and application in encapsulation of bioactive compounds", Molecules, 24, pp.4242~ (2019)[DOI]
86. Hashemi R, "Nanoparticle technology for heavy oil insitu upgrading and recovery enhancement : opportunities and challenges", Appl Energy, 133, pp.374~387 (2014)[DOI]
87. Fernández-López J, "Introduction to the special issue : application of essential oils in food systems", Foods, 7, pp.56~ (2018)[DOI]
88. Boskovic M, "Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils", IOP Conf Ser Earth Environ Sci, 333, pp.012038~ (2019)[DOI]
89. Machado ÉF, "The use of nanostructured films in the development of packaging for meat and meat products : a brief review of the literature", Food Chem Adv, 1, pp.100050~ (2022)[DOI]
90. Angelopoulou P, "Applications and prospects of nanotechnology in food and cosmetics preservation", Nanomaterials, 12, pp.1196~ (2022)[DOI]
91. Majewska E, "Lemongrass(Cymbopogon citratus)essential oil : extraction, composition, bioactivity and uses for food preservation – a review", Pol J Food Nutr Sci, 69, pp.327~341 (2019)[DOI]
92. Durán N, "Silver nanoparticles : a new view on mechanistic aspects on antimicrobial activity", Nanomedicine, 12, pp.789~799 (2016)[DOI]

관련 논문AI추천