Development and characterization of pectin films containing nanoemulsions of the essential oil from Thymus vulgaris for preserving salami

Cássia Duarte Oliveira

doi:10.1016/j.foodchem.2025.142786

Development and characterization of pectin films containing nanoemulsions of the essential oil from Thymus vulgaris for preserving salami

2025-04-01

4

PRE

AI

C

Cássia Duarte Oliveira

M

María das Graças Cardoso *

L

Luciano de Souza

V

Vieira, Sofia Lara Silva

G

Geraldo de Sousa Cândido

B

Bruna Fernandes Andrade

E

Eduardo Alves

D

David Lee Nelson

J

Juliano Elvis de Oliveira

E

Eduardo Mendes Ramos

DOI：10.1016/j.foodchem.2025.142786

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Abstract

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Emulsions were prepared from T. vulgaris essential oil using the surfactants Pluronic F127 and Tween 80 by mechanical agitation (Emulsion_Tw and Emulsion_Pl) and sonication using an ultrasonic tip (Sonicated_emulsion_Tw and Sonicated_emulsion_Pl). These emulsions were incorporated into pectin films. The use of different surfactants reduced the volatility of T. vulgaris essential oil and, consequently, ensured the maintenance of its antioxidant activity for a longer period of time. Salami samples packaged with pectin films containing essential oil emulsions contained less oxidative aldehydes (51 and 54 total ion count x 105) compared to salami samples packaged with films without essential oil (72 and 92 total ion count x 105), demonstrating the fact that these active films can preserve product quality regardless of the surfactant used.

Keywords:

Essential oil

Thymus vulgaris

Active packaging

Oxidation

Shelf life

Development and characterization of pectin films containing nanoemulsions of the essential oil from Thymus vulgaris for preserving salami

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