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Full-Text Articles in Food Chemistry
Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, Victor Ryu
Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, Victor Ryu
Doctoral Dissertations
Photosensitizers and UV or visible light could photoinactivate bacteria. Curcumin was utilized as a food-grade photosensitizer, and an enhancement of its water-dispersibility, chemical stability, and antimicrobial activity when introduced into surfactant solutions was observed. Stock curcumin-surfactant solutions were prepared by titrating curcumin dissolved in ethanol into either Surfynol 465 or Tween 80 solutions (5 mM sodium citrate buffer). Stock curcumin surfactant solutions with different surfactant concentrations were diluted to 1 µM prior to irradiation. The resulting solutions also had surfactant concentrations below, near, and above their critical micelle concentrations (CMCs) of the respective surfactants. The antimicrobial activity of the curcumin-loaded …
Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion, Victor Ryu
Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion, Victor Ryu
Masters Theses
The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a mixture of essential oil, ripening inhibitor, and surfactant (Tween 80) into 5mM sodium citrate buffer (pH 3.5). Stable nanoemulsions containing small droplets (d < 70 nm) were formed. The antimicrobial activity of the nanoemulsions decreased with increasing ripening inhibitor concentration, which was attributed to a reduction in the amount of hydrophobic antimicrobial constituents transferred to the separated hydrophobic domain, mimicking bacterial cell membranes, by using dialysis and chromatography. The antimicrobial activity of the nanoemulsions also depended on the nature of the ripening inhibitor used: palm ≈ corn > canola > coconut which also depended on their ability to transfer hydrophobic antimicrobial constituents to the separated hydrophobic domain.
Physicochemical And Toxicological Assessment Of Antimicrobial Ε-Polylysine-Pectin Complexes, Cynthia L. Lopez Pena
Physicochemical And Toxicological Assessment Of Antimicrobial Ε-Polylysine-Pectin Complexes, Cynthia L. Lopez Pena
Doctoral Dissertations
ε-Polylysine is an appealing FDA-approved, all natural antimicrobial biopolymer effective against a wide range of microorganisms. Its implementation is greatly limited by its strong cationic charge, which has been linked to instability in food systems, perceived astringency and bitterness, and the ability to inhibit lipid digestion. Previous studies have shown that controlled complexation of ε-polylysine with anionic pectin is able to prevent instability and astringency in simplified model food systems, while maintaining the antimicrobial character of polylysine. Isothermal titration calorimetry, micro-electrophoresis, microscopy, and turbidity analyses of the stability of electrostatic pectin-polylysine complexes in the presence of strongly anionic κ-carrageenan, and …