Influence Of Emulsion Droplet Size On Antimicrobial Activity Of Interesterified Amazonian Oils

dc.creatorSperanza
dc.creatorPaula; Badan Ribeiro
dc.creatorAna Paula; Cunha
dc.creatorRosiane Lopes; Macedo
dc.creatorJuliana Alves; Macedo
dc.creatorGabriela Alves
dc.date2015-JAN
dc.date2016-06-07T13:14:47Z
dc.date2016-06-07T13:14:47Z
dc.date.accessioned2018-03-29T01:35:32Z
dc.date.available2018-03-29T01:35:32Z
dc.identifier
dc.identifierInfluence Of Emulsion Droplet Size On Antimicrobial Activity Of Interesterified Amazonian Oils. Elsevier Science Bv, v. 60, p. 207-212 JAN-2015.
dc.identifier0023-6438
dc.identifierWOS:000345106100030
dc.identifier10.1016/j.lwt.2014.07.022
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0023643814004538
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/241717
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1305415
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThis 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. (C) 2014 Elsevier Ltd. All rights reserved.
dc.description60
dc.description1
dc.description
dc.description207
dc.description212
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2012/22774-5]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCIENCE BV
dc.publisher
dc.publisherAMSTERDAM
dc.relationLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsembargo
dc.sourceWOS
dc.subjectStructured Lipids
dc.subjectWater Emulsions
dc.subjectBioavailability
dc.subjectNanoemulsions
dc.subjectLipase
dc.subjectPalm
dc.subjectColi
dc.titleInfluence Of Emulsion Droplet Size On Antimicrobial Activity Of Interesterified Amazonian Oils
dc.typeArtículos de revistas


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