1. Introduction 2. Literature Review 2.1 Essential Oils: Characteristics and Uses 2.2 Nano-emulsions in Food Packaging 2.3 Active Packaging Technologies 3. Essential Oils Nano-emulsions 3.1 Formulation of Nano-emulsions 3.2 Physical-Chemical Characterization 3.3 Encapsulation Efficiency 4. Theoretical Release Mechanisms 4.1 Diffusion-controlled Release 4.2 Swelling and Erosion Effects 4.3 Temperature and pH Influence 5. Antimicrobial Efficacy 5.1 Target Microorganisms 5.2 In Vitro and In Vivo Testing 5.3 Comparison with Conventional Methods 6. Application in Active Packaging 6.1 Film Formation and Integration 6.2 Consumer Safety and Regulation 6.3 Environmental Impact 7. Case Studies 7.1 Successful Implementations 7.2 Challenges and Limitations 7.3 Future Trends 8. Conclusion and Future Directions 8.1 Summary of Findings 8.2 Research Opportunities 8.3 Implications for Industry
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