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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Autores principales:	Char, C., Cisternas, L., Pérez, F., Guerrero, S.
Formato:	JOUR
Materias:	carrot juice emulsion Escherichia coli Lactobacillus plantarum natural antimicrobials Bacilli Emulsification Emulsions Microorganisms Oils and fats Anti-microbial activity Carrot juice Combined effect Combined treatment Minimal inhibitory concentration Multiple applications Natural-antimicrobials Essential oils
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19476337_v14_n2_p186_Char
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_19476337_v14_n2_p186_Char
record_format	dspace
spelling	todo:paper_19476337_v14_n2_p186_Char2023-10-03T16:37:08Z Effect of emulsification on the antimicrobial activity of carvacrol Char, C. Cisternas, L. Pérez, F. Guerrero, S. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, C. Cisternas, L. Pérez, F. Guerrero, S. 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.
format	JOUR
author	Char, C. Cisternas, L. Pérez, F. Guerrero, S.
author_facet	Char, C. Cisternas, L. Pérez, F. Guerrero, S.
author_sort	Char, C.
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
url	http://hdl.handle.net/20.500.12110/paper_19476337_v14_n2_p186_Char
work_keys_str_mv	AT charc effectofemulsificationontheantimicrobialactivityofcarvacrol AT cisternasl effectofemulsificationontheantimicrobialactivityofcarvacrol AT perezf effectofemulsificationontheantimicrobialactivityofcarvacrol AT guerreros effectofemulsificationontheantimicrobialactivityofcarvacrol
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Effect of emulsification on the antimicrobial activity of carvacrol

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