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Recent advances in the sustained-release technology for improving the antifungal potential of essential oil in food preservation

Jiayu Xu Ziyi Han Jian Wang Yan Wang

未来食品学报（英文）2026，Vol.6Issue(1)：1-10,10.

未来食品学报（英文）2026，Vol.6Issue(1)：1-10,10.DOI:10.1016/j.jfutfo.2024.04.001

Recent advances in the sustained-release technology for improving the antifungal potential of essential oil in food preservation

Jiayu Xu ¹Ziyi Han ²Jian Wang ³Yan Wang³

作者信息

1. College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China
2. College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China
3. College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China||Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province,Hangzhou 310014,China
折叠

摘要

关键词

Essential oil/Sustained-release technology/Mycotoxin prevention/Antifungal mechanism/Food preservation

Key words

Essential oil/Sustained-release technology/Mycotoxin prevention/Antifungal mechanism/Food preservation

引用本文复制引用

Jiayu Xu,Ziyi Han,Jian Wang,Yan Wang..Recent advances in the sustained-release technology for improving the antifungal potential of essential oil in food preservation[J].未来食品学报（英文）,2026,6(1):1-10,10.

基金项目

This work was supported by the General Program of National Natural Science Foundation of China(32372455),the Visiting Scholar Teacher Professional Development Project(FX2022001),and the Technical Project of Zhejiang University of Technology(KYY-HX-20190657). （32372455）

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