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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Detalles Bibliográficos
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

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