DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0218

CHITOSANOVÉ NANOČÁSTICE S ENKAPSULOVANÝM ESENCIÁLNÍM OLEJEM Z TYMIÁNU (THYMUS VULGARIS) PRO PRODLOUŽENÍ TRVANLIVOSTI MANDARINEK / CHITOSAN NANOPARTICLES WITH ENCAPSULATED THYME (THYMUS VULGARIS) ESSENTIAL OIL FOR EXTENDING SHELF-LIFE OF MANDARINS

Štěpánka Penčáková1, Zuzana Bytešníková2, Hoang-Anh Cao3, Jana Pekárková2
1 Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1665/1, 613 00 Brno
2 Ústav chemie a biochemie, Agronomická fakulta, MENDELU, třída Generála Píky 1999/5, 613 00 Brno
3 CEITEC VUT, Purkyňova 656/123, 612 00, Brno

Nanomaterials represent modern tools with a wide potential for application in the food industry. Chitosan nanoparticles encapsulating thyme essential oil (Thymus vulgaris), which is the focus of this study, were applied to mandarins as a protective agent to extend shelf life and ensure antimicrobial resistance. The nanoparticles were synthesized using the ionic gelation method, with size characterized by DLS and AFM techniques, and stability assessed by Zeta potential. The nanoparticles were applied to mandarins as a protective spray. During storage, successful shelf life extension and enhanced antimicrobial resistance of treated mandarins were observed compared to the control group.

Keywords: bitter taste, anti-nutritional substances, oak, acorn

pages: 218-223, online: 2025



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