This study aimed to evaluate the impacts of cinnamon essential oil nanoemulsions (CON) on
the microbiological, physicochemical, and sensory attributes of chicken breast fillets during …

This research aimed to investigate the impact of canola oil nanoemulsion (CONE) combined
with Satureja bachtiarica essential oil (SBEO) on characteristics of chicken breast during …

The present study investigated the effects of composite coatings made of chitosan (CS),
tragacanth gum (TG), and polyvinyl alcohol (PVA) containing cinnamon essential oil (CEO) …

Pork preservation and cooking are common processes in food production. This study
analyzed the influence of cinnamon essential oil nanoemulsions (CEON), ε-polylysine (ε-PL) …

Cinnamon nanoemulsion (CNE), clove nanoemulsion (CvNE), and thyme nanoemulsion
(TNE) were prepared using three different essential oils (EOs: cinnamon, clove, and thyme) …

The purpose of this study is to examine the effects of chitosan (CS) coating with oregano
essential oil (OEO)(0.25%–2.0%, v/v) on the microbial and physicochemical characteristics …

This work aims to evaluate cinnamon and curcuma essential oils as natural preservatives in
minced beef meat. Essential oil chemical compositions and antibacterial activities were …

In this study, bionanocomposite coating solutions were created using polyvinyl alcohol
(PVA) and chitosan (Cs), with different concentrations of cinnamon essential oil in …

This study investigated the use of nanoemulsions and various polymer coatings to enhance
the quality and shelf life of chicken breast. This comprehensive study explored the …

A nanoemulsion approach to enhance antimicrobial performance of cinnamon essential oil
as a natural preservative for the real food system was studied. The antimicrobial activity of …