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

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.