کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
1185033 1492080 2016 8 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic
ترجمه فارسی عنوان
خواص فیزیکی و ضدمیکروبی امولسیون روغن آویشن تثبیت شده با اووالبومین و آدامس عربی
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کلمات کلیدی
اوالوبومین؛ صمغ عربی؛ پلیمرهای زیستی؛ امولسیون؛ فعالیت ضدمیکروبی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• The bilayer and complexes emulsions remained stable after long storage period.
• The oil phase had an appreciable effect on size and retention of the TO emulsions.
• The TO emulsion showed a longer-term antimicrobial activity compared to pure TO.
• The complexes emulsion had more antimicrobial activity than the bilayer at pH 4.0.
• The OVA/GA complexes could control the release properties of TO.

Natural biopolymer stabilized oil-in-water emulsions were formulated using ovalbumin (OVA), gum arabic (GA) solutions and their complexes. The influence of interfacial structure of emulsion (OVA-GA bilayer and OVA/GA complexes emulsions) on the physical properties and antimicrobial activity of thyme oil (TO) emulsion against Escherichia coli (E. coli) was evaluated. The results revealed that the two types of emulsions with different oil phase compositions remained stable during a long storage period. The oil phase composition had an appreciable influence on the mean particle diameter and retention of the TO emulsions. The stable emulsion showed a higher minimum inhibitory concentration (MIC), and the TO emulsions showed an improved long-term antimicrobial activity compared to the pure thyme oil, especially complexes emulsion at pH 4.0. These results provided useful information for developing protection and delivery systems for essential oil using biopolymer.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 212, 1 December 2016, Pages 138–145
نویسندگان
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