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February 12, 2026Sustainable Food Technology0 citationsOpen Access

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

BSBruno Dutra da SilvaUniversidade Federal do Rio de JaneiroAMAna Carolina de Morais MirresUniversidade Federal do Rio de JaneiroAAAna Júlia Bento do AmaralUniversidade Federal do Rio de Janeiro

Key Points

  • The aim is to assess the antimicrobial effects of a Ho Wood essential oil nanoemulsion combined with UV-C treatment in food products.
  • Evaluated the combination of Ho Wood essential oil nanoemulsion and UV-C light as preservation methods
  • Tested on plant-based burger analogues
  • Measured reduction in Staphylococcus aureus levels
  • Significant reduction in Staphylococcus aureus populations observed
  • Nanoemulsion showed enhanced antimicrobial effects when used with UV-C light
  • Potential for improved preservation of plant-based food products

Abstract

The combination of emerging preservation technologies has been frequently studied in recent years. This study evaluated the antimicrobial efficacy of a Ho Wood essential oil (nHWEO) nanoemulsion combined with UV-C...

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Cite This Study

Silva et al. (2025) studied this question.

synapsesocial.com/papers/698d6f0d5be6419ac0d55288https://doi.org/10.1039/d5fb00712g
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