期刊
FOOD CONTROL
卷 98, 期 -, 页码 405-411出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2018.11.024
关键词
Phase inversion temperature; Cinnamon oil nanoemulsions; Foodborne pathogen; Dynamic time kill; Bacteria morphology
资金
- Thailand Research Fund under The Royal Golden Jubilee Ph.D. Program [PHD/0163/2557]
- 90th Anniversary of Chulalongkorn University Fund (Ratchadaphiseksomphot Endowment Fund) [GCUGR1125593036D-31-1]
- Special Task Force for Activating Research from Faculty of Science, Chulalongkorn University [STF 6200523003-1]
- Research Assistantship Funding from Faculty of Science, Chulalongkorn University [RAF_2561_017]
The impact of surfactant concentration (10 to 20 wt%) on the antimicrobial activity of cinnamon oil nanoemulsions formed by the phase inversion temperature (PIT) method was studied against a number of foodbome pathogens: Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus. Minimum inhibitory concentration (MIC), dynamic time kill, and changes in bacteria morphology were determined. Increasing non-ionic surfactant (Tween.80) concentration from 10 to 20 wt% increased the MIC values of the nanoemulsions. However, dynamic time kill plots revealed that nanoemulsions with higher surfactant concentrations (15 and 20 wt%) led to faster or more prolonged inhibition of bacteria compared to those with lower concentration (10 wt%) or with bulk cinnamon oil. Morphological changes of the bacteria were more promoted for nanoemulsions containing higher surfactant concentrations as shown by field emission scanning electron microscopy (FE-SEM). The antimicrobial activity of the cinnamon oil nanoemulsions was attributed to their ability to disrupt bacterial cell wall structures and promote expulsion of internal cellular material.
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