Abstract:
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.
Registro:
Documento: |
Artículo
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Título: | Effect of emulsification on the antimicrobial activity of carvacrol |
Autor: | Char, C.; Cisternas, L.; Pérez, F.; Guerrero, S. |
Filiación: | Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Av. Santa Rosa 11315, La Pintana, Santiago, Chile Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina
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Palabras clave: | 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 |
Año: | 2016
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Volumen: | 14
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Número: | 2
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Página de inicio: | 186
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Página de fin: | 192
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DOI: |
http://dx.doi.org/10.1080/19476337.2015.1079558 |
Título revista: | CYTA - Journal of Food
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Título revista abreviado: | CYTA J. Food
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ISSN: | 19476337
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19476337_v14_n2_p186_Char |
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Citas:
---------- APA ----------
Char, C., Cisternas, L., Pérez, F. & Guerrero, S.
(2016)
. Effect of emulsification on the antimicrobial activity of carvacrol. CYTA - Journal of Food, 14(2), 186-192.
http://dx.doi.org/10.1080/19476337.2015.1079558---------- CHICAGO ----------
Char, C., Cisternas, L., Pérez, F., Guerrero, S.
"Effect of emulsification on the antimicrobial activity of carvacrol"
. CYTA - Journal of Food 14, no. 2
(2016) : 186-192.
http://dx.doi.org/10.1080/19476337.2015.1079558---------- MLA ----------
Char, C., Cisternas, L., Pérez, F., Guerrero, S.
"Effect of emulsification on the antimicrobial activity of carvacrol"
. CYTA - Journal of Food, vol. 14, no. 2, 2016, pp. 186-192.
http://dx.doi.org/10.1080/19476337.2015.1079558---------- VANCOUVER ----------
Char, C., Cisternas, L., Pérez, F., Guerrero, S. Effect of emulsification on the antimicrobial activity of carvacrol. CYTA J. Food. 2016;14(2):186-192.
http://dx.doi.org/10.1080/19476337.2015.1079558