28
Vishwakarma, G. S., Gautam, N., Babu, J. N., Mittal, S., & Jaitak, V. (2016). Polymeric encapsulates of essential oils and their constituents: A review of preparation techniques, characterization, and sustainable release mechanisms. Polymer Reviews, 56(4), 668–701. https://doi.org/1
0.1080/15583724.2015.1123725.
Xiong, L., Tong, Z. H., Chen, J. J., Li, L. L., & Yu, H. Q. (2015). Morphology-dependent antimicrobial activity of Cu/Cu x O nanoparticles. Ecotoxicology, 24(10), 2067–2072. https://doi.
org/10.1007/s10646-015-1554-1.
Yildirim, S., Röcker, B., Pettersen, M. K., Nilsen-Nygaard, J., Ayhan, Z., Rutkaite, R., Radusin,
T., Suminska, P., Marcos, B., & Coma, V. (2018). Active packaging applications for food.
Comprehensive Reviews in Food Science and Food Safety, 17(1), 165–199. https://doi.
org/10.1111/1541-4337.12322.
Zanetti, M., Carniel, T. K., Dalcanton, F., Silva dos Anjos, R., Riella, H. G., de Araújo, P. H. H., de
Oliveira, D., & Fiori, M. A. (2018). Use of encapsulated natural compounds as antimicrobial
additives in food packaging: A brief review. Trends in Food Science and Technology, 81, 51–60.
https://doi.org/10.1016/j.tifs.2018.09.003.
Zhang, M., Meng, X., Bhandari, B., Fang, Z., & Chen, H. (2015). Recent application of modified
atmosphere packaging (MAP) in fresh and fresh-cut foods. Food Review International, 3(2),
172–193. https://doi.org/10.1080/87559129.2014.981826.
Y. N. Alonso et al.
Vishwakarma, G. S., Gautam, N., Babu, J. N., Mittal, S., & Jaitak, V. (2016). Polymeric encapsulates of essential oils and their constituents: A review of preparation techniques, characterization, and sustainable release mechanisms. Polymer Reviews, 56(4), 668–701. https://doi.org/1
0.1080/15583724.2015.1123725.
Xiong, L., Tong, Z. H., Chen, J. J., Li, L. L., & Yu, H. Q. (2015). Morphology-dependent antimicrobial activity of Cu/Cu x O nanoparticles. Ecotoxicology, 24(10), 2067–2072. https://doi.
org/10.1007/s10646-015-1554-1.
Yildirim, S., Röcker, B., Pettersen, M. K., Nilsen-Nygaard, J., Ayhan, Z., Rutkaite, R., Radusin,
T., Suminska, P., Marcos, B., & Coma, V. (2018). Active packaging applications for food.
Comprehensive Reviews in Food Science and Food Safety, 17(1), 165–199. https://doi.
org/10.1111/1541-4337.12322.
Zanetti, M., Carniel, T. K., Dalcanton, F., Silva dos Anjos, R., Riella, H. G., de Araújo, P. H. H., de
Oliveira, D., & Fiori, M. A. (2018). Use of encapsulated natural compounds as antimicrobial
additives in food packaging: A brief review. Trends in Food Science and Technology, 81, 51–60.
https://doi.org/10.1016/j.tifs.2018.09.003.
Zhang, M., Meng, X., Bhandari, B., Fang, Z., & Chen, H. (2015). Recent application of modified
atmosphere packaging (MAP) in fresh and fresh-cut foods. Food Review International, 3(2),
172–193. https://doi.org/10.1080/87559129.2014.981826.
Y. N. Alonso et al.