*2.5.1 Application of liposome essential oils to foods and their effect on several sensory attributes*

To overcome the volatility and instability of EOs, liposomes have been studied to encapsulate EOs and protect them against external environments that could accelerate their volatility [61]. It has been reported that liposomes could improve the chemical stability and bioavailability of hydrophobic antimicrobials such as EOs and their bioactive compounds [62]. The antimicrobial effect of liposomes with different EOs has been studied, such as: curry, eucalyptus, cinnamon, rosemary, and nutmeg [63–67]; however, their application and study in foods is still scarce.

The few reported studies of liposomes with EOs applied in foods have been evaluated in different types of meats. The antimicrobial effect of different concentrations of chrysanthemum (*Chrysanthemum*) EO encapsulated in triple layer liposomes (chitosan and pectin) against *Campylobacter jejuni* in fresh chicken were evaluated [61]. It was demonstrated that liposomes have a high antimicrobial activity against *C. jejuni* in chicken, reducing 3.2 Log CFU/mL. Furthermore, they performed a sensory analysis with a 7-point hedonic scale and evaluated different attributes such as color, aroma, taste, and overall acceptance of the treated chicken. Results indicated that triple-layer liposomes with chrysanthemum EO could not only minimize chicken deterioration but also maintain its sensory quality.

Moreover, other authors [68] created liposomes to encapsulate laurel (*L. nobilis*) EO (50 μL) and silver nanoparticles, mixed with chitosan in order to coat polyethylene films for packaging pork. Good antimicrobial activity was demonstrated against *E***.** *coli* and *S***.** *aureus*, maintaining the quality of pork at 4°C for 15 d. At the same time, sensory analysis was performed through the descriptive analysis method. The parameters of sensory analysis of meat included color, viscosity, elasticity, and taste. The authors were evaluated and qualified with a scale from 1 to 10. Sensory evaluation showed that liposomes have a positive effect on preserving the quality of pork (color, flavor, viscosity, and elasticity) and could be used to extend the shelf life of fresh pork stored at 4°C.
