Halloysite Nanocapsules Containing Thyme Essential Oil: Preparation, Characterization, and Application in Packaging Materials

Si Hoon Jang, So Ri Jang, Gyeong Min Lee, Jee Hoon Ryu, Su Il Park, No Hyung Park

Research output: Contribution to journalArticlepeer-review

44 Citations (Scopus)


Halloysite nanotubes (HNTs), which are natural nanomaterials, have a hollow tubular structure with about 15 nm inner and 50 nm outer diameters. Because of their tubular shape, HNTs loaded with various materials have been investigated as functional nanocapsules. In this study, thyme essential oil (TO) was encapsulated successfully in HNTs using vacuum pulling methods, followed by end-capping or a layer-by-layer surface coating process for complete encapsulation. Nanocapsules loaded with TO were mixed with flexographic ink and coated on a paper for applications as food packaging materials. Scanning electron microscopy and transmission electron microscopy were used to characterize the morphology of the nanocapsules and to confirm the TO loading of the nanocapsules. Fourier transform infrared spectroscopy and thermogravimetric analyses analysis were used to complement the structural information. In addition, the controlled release of TO from the nanocapsules showed sustained release properties over a period of many days. The results reveal that the release properties of TO in these nanocapsules could be controlled by surface modifications such as end-capping and/or surface coating of bare nanocapsules. The packaging paper with TO-loaded HNT capsules was effective in eliminating against Escherichia coli during the first 5 d and showed strong antibacterial activity for about 10 d.

Original languageEnglish
Pages (from-to)2113-2120
Number of pages8
JournalJournal of Food Science
Issue number9
Publication statusPublished - 2017 Sept

Bibliographical note

Publisher Copyright:
© 2017 Institute of Food Technologists®


  • antimicrobials
  • halloysite
  • nanocapsule
  • release behavior
  • thyme essential oil

ASJC Scopus subject areas

  • Food Science


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