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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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19476337_v14_n2_p186_Char http://hdl.handle.net/20.500.12110/paper_19476337_v14_n2_p186_Char |
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paper:paper_19476337_v14_n2_p186_Char2023-06-08T16:32:32Z Effect of emulsification on the antimicrobial activity of carvacrol Char, Cielo Dolores Guerrero, Sandra carrot juice emulsion Escherichia coli Lactobacillus plantarum natural antimicrobials Bacilli Emulsification Emulsions Escherichia coli Microorganisms Oils and fats Anti-microbial activity Carrot juice Combined effect Combined treatment Lactobacillus plantarum Minimal inhibitory concentration Multiple applications Natural-antimicrobials Essential oils 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. Fil:Char, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19476337_v14_n2_p186_Char http://hdl.handle.net/20.500.12110/paper_19476337_v14_n2_p186_Char |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
carrot juice emulsion Escherichia coli Lactobacillus plantarum natural antimicrobials Bacilli Emulsification Emulsions Escherichia coli Microorganisms Oils and fats Anti-microbial activity Carrot juice Combined effect Combined treatment Lactobacillus plantarum Minimal inhibitory concentration Multiple applications Natural-antimicrobials Essential oils |
spellingShingle |
carrot juice emulsion Escherichia coli Lactobacillus plantarum natural antimicrobials Bacilli Emulsification Emulsions Escherichia coli Microorganisms Oils and fats Anti-microbial activity Carrot juice Combined effect Combined treatment Lactobacillus plantarum Minimal inhibitory concentration Multiple applications Natural-antimicrobials Essential oils Char, Cielo Dolores Guerrero, Sandra Effect of emulsification on the antimicrobial activity of carvacrol |
topic_facet |
carrot juice emulsion Escherichia coli Lactobacillus plantarum natural antimicrobials Bacilli Emulsification Emulsions Escherichia coli Microorganisms Oils and fats Anti-microbial activity Carrot juice Combined effect Combined treatment Lactobacillus plantarum Minimal inhibitory concentration Multiple applications Natural-antimicrobials Essential oils |
description |
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. |
author |
Char, Cielo Dolores Guerrero, Sandra |
author_facet |
Char, Cielo Dolores Guerrero, Sandra |
author_sort |
Char, Cielo Dolores |
title |
Effect of emulsification on the antimicrobial activity of carvacrol |
title_short |
Effect of emulsification on the antimicrobial activity of carvacrol |
title_full |
Effect of emulsification on the antimicrobial activity of carvacrol |
title_fullStr |
Effect of emulsification on the antimicrobial activity of carvacrol |
title_full_unstemmed |
Effect of emulsification on the antimicrobial activity of carvacrol |
title_sort |
effect of emulsification on the antimicrobial activity of carvacrol |
publishDate |
2016 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19476337_v14_n2_p186_Char http://hdl.handle.net/20.500.12110/paper_19476337_v14_n2_p186_Char |
work_keys_str_mv |
AT charcielodolores effectofemulsificationontheantimicrobialactivityofcarvacrol AT guerrerosandra effectofemulsificationontheantimicrobialactivityofcarvacrol |
_version_ |
1768544104663220224 |