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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of emulsion droplet size on antimicrobial activity of interesterified Amazonian oils

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Author(s):
Speranza, Paula [1] ; Badan Ribeiro, Ana Paula [2] ; Cunha, Rosiane Lopes [3] ; Macedo, Juliana Alves [4] ; Macedo, Gabriela Alves [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083970 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, BR-13083970 Campinas, SP - Brazil
[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, BR-13083970 Campinas, SP - Brazil
[4] Univ Estadual Campinas, Fac Food Engn, Dept Food & Nutr, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 60, n. 1, p. 207-212, JAN 2015.
Web of Science Citations: 9
Abstract

This study evaluated the antimicrobial potential of emulsions formulated with interesterified Amazonian oils. The results indicated that the antimicrobial activity of these emulsions are directly related to the characteristics of the emulsion, and these characteristics are influenced by the interesterification process of these oils. When the antimicrobial emulsion was produced with interesterified Amazonian oils (2 mL/ 100 mL), the oil droplet presented smaller size, and resulted in the complete inhibition of pathogens growth, Bacillus cereus and Escherichia coli, after 24 h (bactericidal effect). When the antimicrobial emulsion was produced with non-interesterified oils (only physical mixing), the oil droplets were larger and the emulsions did not completely inhibit the growth of the pathogens after 24 h (bacteriostatic effect). The results suggest that the interesterification of these oils may be responsible for changes in the physicochemical characteristics of the emulsions, producing droplets with smaller size and greater antimicrobial activity. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/22774-5 - Production of special lipids by enzymatic interesterification of exotic oils from Amazon: assessing the biochemical potential of new products
Grantee:Gabriela Alves Macedo
Support Opportunities: Regular Research Grants