Thyme essential oil nano-emulsion/Tamarind starch/Whey protein concentrate novel edible films for tomato packaging was written by Ghoshal, Gargi;Shivani. And the article was included in Food Control in 2022.Related Products of 499-75-2 This article mentions the following:
The aim of the present study was to prepare the thyme essential oil (TEO) nano-emulsion (5, 10, 15 and 20%) incorporated edible composite films using tamarind starch (TS), whey protein concentrate (WPC) at selected proportions. Impact on phys., mech. and barrier properties of the composite films was investigated. The average particle size of nano-emulsions was found to be 18.88 nm and PDI value of 0.304. Carvacrol (41.29%), thymol (26.31%) and p-cymene (10.63%) were the main chem. compounds determined using GC-MS study. With the incorporation of WPC and TEO into film, water gain, and solubility of the films improved significantly to enhance the shelf life of tomato till 14 days. Synergistic effect of WPC and TEO significantly improved the tensile strength and elongation properties of the films. The inhibition zone was found to be (53.33 ± 2.60) mm for S.aureus and (39.86 ± 3.12) mm for E.coli at 20% TEO. In the experiment, the researchers used many compounds, for example, 5-Isopropyl-2-methylphenol (cas: 499-75-2Related Products of 499-75-2).
5-Isopropyl-2-methylphenol (cas: 499-75-2) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Related Products of 499-75-2
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts