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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 SilvaAMAna Carolina de Morais MirresAAAna Júlia Bento do Amaral

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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