Influence of emulsion droplet size on antimicrobial properties

被引：0
作者：
Umaporn Buranasuksombat
Yun Joong Kwon
Mark Turner
Bhesh Bhandari
机构：
[1] Kyonggi University,Department of Food Science and Biotechnology
[2] The University of Queensland,School of Land, Crop and Food Sciences
来源：
Food Science and Biotechnology | 2011年 / 20卷
关键词：
nanoemulsion; antimicrobial property; lemon myrtle oil; microfluidization; droplet size;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In this study the effect of oil droplet size on antimicrobial activity was investigated. Oil-in-water emulsions were made from oil possessing antimicrobial properties (lemon myrtle oil, LMO), and oil which has no antimicrobial properties (soybean oil). The antimicrobial properties were investigated against 5 bacteria. The emulsions containing millimetre size and micron-size droplets were produced by hand-shaking and blending using a high speed blender and nanoemulsions were produced using a microfluidizer at 60 MPa. It was found that all emulsions made from LMO had the same level of antimicrobial effects against the 5 bacteria whereas all soybean oil emulsions had no antimicrobial effect. From these results, it could be concluded that the antimicrobial property of nanoemulsions result from the active ingredients in the emulsions and not from high surface tensions and cell wall diffusion activity of nano-sized droplets.
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页码：793 / 800
页数：7
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