Journal
FOOD RESEARCH INTERNATIONAL
Volume 96, Issue -, Pages 154-160Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.03.006
Keywords
Fungi; Natural food preservative; Food spoilage; Complex coacervation; Thyme oil
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Funding
- Support Fund for Teaching, Research and Extension of the University of Campinas, Brazil (FAEPEX) [263/11]
- Foundation for Research Support of the State of Sao Paulo [FAPESP - 2011/04320-5]
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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 0.50 mg/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 30 days without the use of synthetic preservatives. (C) 2017 Elsevier Ltd. All rights reserved.
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