Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties

Thyme oil (TO), an aromatic compound derived from Thymus species, exhibits potent antiox- idant and antibacterial properties. To address its defects of high volatility and susceptibility to oxidation, TO was encapsulated in chitosan oligosaccharide (COS)-stabilized oil-in-water emulsions using a two-step emulsification method with ultrasound assistance. The droplet size of TO-in-water emulsions decreased significantly with increasing ultrasound power and treatment time, achieving sizes below...