Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice

被引：98

作者：

Jo, Yeon-Ji ^{[1
]}

Chun, Ji-Yeon ^{[1
]}

Kwon, Yun-Joong ^{[2
]}

Min, Sang-Gi ^{[1
]}

Hong, Geun-Pyo ^{[3
]}

Choi, Mi-Jung ^{[4
]}

机构：

[1] Konkuk Univ, Dept Bioind Technol, Seoul 143701, South Korea

[2] Kyonggi Univ, Dept Food Sci & Biotechnol, Suwon, South Korea

[3] Jeju Natl Univ, Dept Food Engn, Cheju, South Korea

[4] Konkuk Univ, Dept Bioresources & Food Sci, Seoul 143701, South Korea

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 60卷 / 01期

基金：

新加坡国家研究基金会;

关键词：

Nanoemulsion; Microfluidization; Cinnamon oil; Tween; 20; Antibacterial activity; ESSENTIAL OILS; ANTIBACTERIAL; EUGENOL; THYMOL; PHASE; MICROEMULSION; EMULSIFIERS; BACTERIA; CINNAMON; ENHANCE;

D O I：

10.1016/j.lwt.2014.09.041

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of trans-cinnamaldehyde emulsions were studied by observing physical and microbial properties. Moreover, trans-cinnamaldehyde emulsions were applied into real food system like watermelon juice. Nano-sized (<200 nm) trans-cinnamaldehyde emulsions were produce by using optimum mass ratio of trans-cinnamaldehyde and Tweene (R) 20 (1:3) and then high-energy emulsification (10,000 rpm high speed homogenization and 20,000 psi high pressure homogenization) was carried out. Trans-cinnamaldehyde was encapsulated as over 70% efficiency and its encapsulation efficiency was maintained higher at 0.8 wt% trans-cinnamaldehyde emulsions. For the antibacterial activity results, 0.8 wt% trans-cinnamaldehyde emulsions which lowest concentration showed inhibition of Salmonella Typhimurium and Staphylococcus aureus except Escherichia coli growth at both pure water and water melon juice. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：444 / 451

页数：8

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