Ho Wood ( Cinnamomum camphora ) essential oil nanoemulsion as a natural alternative combined with UV-C LED for Staphylococcus aureus reduction in plant-based burger analogues

Sustainable Food Technology 2026 Open access

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Authors: Bruno Dutra da Silva, Ana Carolina de Morais Mirres, Ana Júlia Bento do Amaral, Carolina Antunes Silva Nogueira Ramos, Carlos Adam Conte-Junior
DOI: 10.1039/d5fb00712g
Cited by: 0
References: 42

Abstract

The combination of emerging preservation technologies has been the subject of frequent study in recent years.

Fields of Study & Subjects

Essential Oils and Antimicrobial Activity Microbial Inactivation Methods Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Volume
4
Issue
3
Pages
2850–2861
Publication date
1 January 2026
Language
EN