Akademik Veri Yönetim Sistemi
Nanotechnology Interventions in Food Packaging and Shelf Life, Aamir Hussain Dar,Gulzar Ahmad Nayik, Editör, Routledge, London/New York , Florida, ss.217-244, 2022
Essential oils have long been obtained from various aromatic and medicinal plants by various methods. They have found widespread usage in many areas with their antioxidant and antimicrobial properties as well as their pleasant smells. Also, the possible usage of essential oils in active packaging technology was studied extensively and reported as promising. However, due to their volatility, they separate from packaging material or food surface shortly after incorporation. Their potent odours were reported as a restriction factor for common usage in packaging studies due to possible effects on food sensory properties. The use of nanonencapsulated essential oils in food packaging is a relatively new application area. Nanoencapsulation provides a longer and more effective use of the antimicrobial and antioxidant effect with the controlled release of the essential oil which also restricts their potent odour. In this chapter, the essential oils used in packaging studies, their production and encapsulation techniques, and nanonencapsulated essential usage for the increased shelf life of foods were introduced and discussed from the light of recently published articles.