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This study aims to optimize the preparation of thyme essential oil nanoemulsion using a ternary mixture design based on the following three components: chitosan, gum Arabic and median-chain triacyglycerols (MCT). The results showed that the formulation which contained 40% chitosan, 40% gum Arabicand 20% of MCT led to a stable nanoemulsion within 30 days of storage at 4 °C. Indeed, the observed mean diameter (d[4,3]) and the polydispersity index (PDI) are the lowest with a ζ-potential value greater than +30 mV. Moreover, the amount of thyme essential oil dissolved in MCT was optimized and the 2% (w/w) was selected to prepare O/W nanoemulsion for preserving meat products. Besides, the obtained data of the chemical characteristics of meat products demonstrated that the pH, TVNB, TBARS, shear strength increased slightly and insignificantly with storage time at 4 °C.However, there was a difference between control and sample treated with nanoemulsionsin terms of physicochemical characteristics. Copyright © 2022 Elsevier Ltd. All rights reserved.


Ahmed Snoussi, Moncef Chouaibi, Hayet Ben Haj Koubaier, Nabiha Bouzouita. Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation. Meat science. 2022 Jun;188:108785

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PMID: 35278974

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