Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties
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Researchers created tiny droplets of thyme oil mixed in water using sound waves and a natural stabilizer from shellfish shells. These droplets stayed stable for weeks without separating and worked twice as well at fighting bacteria and mold compared to regular thyme oil. The new formula could be used to keep fresh food from spoiling during storage.