| Literature DB >> 28528094 |
Nathalia Dias Gonçalves1, Fabíola de Lima Pena2, Adilson Sartoratto3, Camila Derlamelina4, Marta Cristina Teixeira Duarte5, Adriane Elisabete Costa Antunes6, Ana Silvia Prata7.
Abstract
The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vitro activity, with values below 0.50mg/mL for almost all the microorganisms tested. Also, MIC values for the encapsulated oil was lower than for the free oil, probably due to the protective micro-environment promoted by the particle wall. The microparticles applied to cakes samples conferred protection against the volatilization of the encapsulated oil and promoted a minimum shelf life of 30days without the use of synthetic preservatives.Entities:
Keywords: Benzalkonium chloride (PubChem CID: 15865); Complex coacervation; Ethylene glycol (PubChem CID: 174); Food spoilage; Fungi; Natural food preservative; Plitidepsin (PubChem CID: 44152164); Thyme oil
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Year: 2017 PMID： 28528094 DOI： 10.1016/j.foodres.2017.03.006
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475