کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10155305 | 1666346 | 2019 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microencapsulation of garlic oil by βâcyclodextrin as a thermal protection method for antibacterial action
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی مواد
بیومتریال
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The present study investigated the encapsulation process of garlic oil in βâcyclodextrin (βCD) and the antibacterial properties of the βCD-garlic oil complex against Escherichia coli and Staphylococcus aureus. The encapsulation method increased the thermal stability of garlic oil with a formation constant (Kc) value of 253.78â¯L·molâ1 for of the βCD-garlic oil complex, which confirmed the success of the encapsulation process. Scanning electron microscopy analysis showed that the dimensions of the structures formed by the inclusion complex of βCD-garlic oil had values ranging from 5 to 10â¯Î¼m. After thermal treatment of the βCD-garlic oil complex at 60â¯Â°C for 1â¯h, the complex retained significant antibacterial action. The minimum inhibitory concentration (MIC) and agar diffusion results showed that the microcapsules containing 81.73â¯mmol·Lâ1 garlic oil exhibited excellent antibacterial action.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Materials Science and Engineering: C - Volume 94, 1 January 2019, Pages 139-149
Journal: Materials Science and Engineering: C - Volume 94, 1 January 2019, Pages 139-149
نویسندگان
Raquel Piletti, Micheli Zanetti, Guilherme Jung, Josiane Maria Muneron de Mello, Francieli Dalcanton, Cintia Soares, Humberto Gracher Riella, Márcio Antônio Fiori,