Effect of emulsification on the antimicrobial activity of carvacrol
This work focuses on the emulsification of carvacrol for its incorporation into juices with the aim of retaining antimicrobial activity while enhancing the stability of the oil in aqueous systems. Carvacrol was emulsified (CA-E) using capsul® (1:2 emulsion) and its antimicrobial activity was determi...
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Taylor and Francis Ltd.
2016
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| 003 | AR-BaUEN | ||
| 005 | 20230518204656.0 | ||
| 008 | 190411s2016 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84941350829 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Char, C. | |
| 245 | 1 | 0 | |a Effect of emulsification on the antimicrobial activity of carvacrol |
| 260 | |b Taylor and Francis Ltd. |c 2016 | ||
| 270 | 1 | 0 | |m Char, C.; Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Av. Santa Rosa 11315, Chile; email: cdchar@u.uchile.cl |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Espina, L., Somolinos, M., Ait Ouazzou, A., Condón, S., García-Gonzalo, D., Pagán, R., Inactivation of Escherichia coli O157: H7in fruit juices by combined treatments of citrus fruit essential oils and heat (2012) International Journal of Food Microbiology, 159, pp. 9-16 | ||
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| 504 | |a Weiss, J., Gaysinksy, S., Davidson, M., McClements, J., (2009) IUFoST World Congress Book: Global Issues in Food Science and Technology, pp. 425-479. , Nanostructured encapsulation systems: Food antimicrobials. In G. V. Barbosa-Cánovas, A. Mortimer, D. Lineback, W. Spiess, &K. Buckle (Eds.), (pp.). Amsterdam: Elsevier | ||
| 520 | 3 | |a This work focuses on the emulsification of carvacrol for its incorporation into juices with the aim of retaining antimicrobial activity while enhancing the stability of the oil in aqueous systems. Carvacrol was emulsified (CA-E) using capsul® (1:2 emulsion) and its antimicrobial activity was determined on Escherichia coli and Lactobacillus plantarum. The combined effect of CA-E and pH reduction to 4.5 was assessed on different juices. The sensitivity of L. plantarum to carvacrol was not affected by emulsification, whereas E. coli presented higher minimal inhibitory concentrations. Combined treatments improved the effect: 0.5 L/mL CA-E increased from 0.2 to 2.1 log reductions of E. coli. Carvacrol emulsion (1.0 L/mL) successfully inactivated E. coli in apple and orange juices, attaining undetectable levels (<1 logCFU/mL). The efficacy of carvacrol emulsion was improved by acidification; therefore, its incorporation at low doses in acidic foods may be a useful alternative for multiple applications. © 2015 The Author(s). Published by Taylor & Francis. |l eng | |
| 593 | |a Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Av. Santa Rosa 11315, La Pintana, Santiago, Chile | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina | ||
| 690 | 1 | 0 | |a CARROT JUICE |
| 690 | 1 | 0 | |a EMULSION |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a LACTOBACILLUS PLANTARUM |
| 690 | 1 | 0 | |a NATURAL ANTIMICROBIALS |
| 690 | 1 | 0 | |a BACILLI |
| 690 | 1 | 0 | |a EMULSIFICATION |
| 690 | 1 | 0 | |a EMULSIONS |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a OILS AND FATS |
| 690 | 1 | 0 | |a ANTI-MICROBIAL ACTIVITY |
| 690 | 1 | 0 | |a CARROT JUICE |
| 690 | 1 | 0 | |a COMBINED EFFECT |
| 690 | 1 | 0 | |a COMBINED TREATMENT |
| 690 | 1 | 0 | |a LACTOBACILLUS PLANTARUM |
| 690 | 1 | 0 | |a MINIMAL INHIBITORY CONCENTRATION |
| 690 | 1 | 0 | |a MULTIPLE APPLICATIONS |
| 690 | 1 | 0 | |a NATURAL-ANTIMICROBIALS |
| 690 | 1 | 0 | |a ESSENTIAL OILS |
| 700 | 1 | |a Cisternas, L. | |
| 700 | 1 | |a Pérez, F. | |
| 700 | 1 | |a Guerrero, S. | |
| 773 | 0 | |d Taylor and Francis Ltd., 2016 |g v. 14 |h pp. 186-192 |k n. 2 |p CYTA J. Food |x 19476337 |t CYTA - Journal of Food | |
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| 856 | 4 | 0 | |u https://doi.org/10.1080/19476337.2015.1079558 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_19476337_v14_n2_p186_Char |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19476337_v14_n2_p186_Char |y Registro en la Biblioteca Digital |
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