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	<title>Elaeagnus umbellata &#8211; BIOENGINEER.ORG</title>
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		<title>Thyme Oil Nanofiber Wraps Keep Autumn Olive Fruit Fresher for Longer</title>
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		<pubDate>Mon, 19 Oct 2026 08:09:04 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[active packaging]]></category>
		<category><![CDATA[Antioxidant activity]]></category>
		<category><![CDATA[autumn olive]]></category>
		<category><![CDATA[Elaeagnus umbellata]]></category>
		<category><![CDATA[electrospinning]]></category>
		<category><![CDATA[flavonoids]]></category>
		<category><![CDATA[food nanotechnology]]></category>
		<category><![CDATA[nanofibers]]></category>
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					<description><![CDATA[Turkish researchers show that electrospun nanofiber membranes loaded with thyme essential oil reduce weight loss and preserve vitamin C, flavonoids, and antioxidant activity in autumn olive fruit during 12 days of shelf life.]]></description>
		
		
		
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