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首页> 外文期刊>Journal of Food Science >Preparation Methods for Monodispersed Garlic Oil Microspheres in Water Using the Microemulsion Technique and Their Potential as Antimicrobials
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Preparation Methods for Monodispersed Garlic Oil Microspheres in Water Using the Microemulsion Technique and Their Potential as Antimicrobials

机译：微乳技术制备大蒜油微球的制备方法及其潜在的抗菌作用

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摘要

Garlic oil is considered as a natural broad-spectrum antibiotic because of its well-known antimicrobial activity. However, the characteristics of easy volatility and poor aqueous solubility limit the application of garlic oil in industry. The purpose of the present work is to develop and evaluate an oil-free microemulsion by loading garlic oil in microemulsion system. Microemulsions were prepared with ethoxylated hydrogenated castor (Cremophor RH40) as surfactant, n-butanol (or ethanol) as cosurfactant, oleic acid-containing garlic oil as oil phase, and ultrapure water as water phase. The effects of the ratio of surfactant to cosurfactant and different oil concentration on the area of oil-in-water (O/W) microemulsion region in pseudoternary phase diagrams were investigated. The particle size and garlic oil encapsulation efficiency of the formed microemulsions with different formulations were also investigated. In addition, the antimicrobial activity in vitro against Escherichia coli and Staphylococcus aureus was assessed. The experimental results show that a stable microemulsion region can be obtained when the mass ratio of surfactant to cosurfactant is, respectively, 1:1, 2:1, and 3:1. Especially, when the mixture surfactants of RH40-butanol 2/1 (w/w) is used in the microemulsion formulation, the area of O/W microemulsion region is 0.089 with the particle size 13.29 to 13.85 nm and garlic oil encapsulation efficiency 99.5%. The prepared microemulsion solution exhibits remarkable antibacterial activity against S. aureus.
机译：大蒜油由于其众所周知的抗菌活性而被认为是天然的广谱抗生素。然而，易挥发和水溶性差的特征限制了大蒜油在工业中的应用。本工作的目的是通过将大蒜油装入微乳体系中来开发和评估无油微乳。用乙氧基化氢化蓖麻油（Cremophor RH40）作为表面活性剂，正丁醇（或乙醇）作为辅助表面活性剂，含油酸的大蒜油作为油相，超纯水作为水相制备微乳液。在伪三元相图中，研究了表面活性剂与助表面活性剂的比例以及不同的油浓度对水包油（O / W）微乳液区域面积的影响。还研究了不同配方形成的微乳的粒径和大蒜油的包封效率。此外，评估了体外对大肠杆菌和金黄色葡萄球菌的抗菌活性。实验结果表明，当表面活性剂与辅助表面活性剂的质量比分别为1：1、2：1和3：1时，可以获得稳定的微乳液区域。特别地，当在微乳液制剂中使用RH40 /正丁醇2/1（w / w）的混合表面活性剂时，O / W微乳液区域的面积为0.089，粒径为13.29至13.85nm，并且大蒜油的包封效率为99.5％。制备的微乳液溶液对金黄色葡萄球菌具有显着的抗菌活性。

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  • 来源
    《Journal of Food Science》 |2013年第9期|1301-1306|共6页
  • 作者

    Hua Ming Zheng; Hou Bin Li; Da Wei Wang; Dun Liu;

  • 作者单位

    School of Printing and Packaging, Wuhan Univ., Luo-jia-shan, Wuhan, Hubei Province 430079, China,School of Materials Science and Engineering, Wuhan Inst. of Technology, 693 Xiongchu Avenue, Wuhan, Hubei Province 430073, China;

    School of Printing and Packaging, Wuhan Univ., Luo-jia-shan, Wuhan, Hubei Province 430079, China;

    School of Materials Science and Engineering, Wuhan Inst. of Technology, 693 Xiongchu Avenue, Wuhan, Hubei Province 430073, China;

    Faculty of Engineering, The Hong Kong Polytechnic Univ., Hung Horn, Kowloon, Hong Kong;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    antibacterial activity; ethoxylated hydrogenated castor oil; garlic oil; microemulsion; pseudoternary phase diagrams;

    机译：抗菌活性乙氧基化氢化蓖麻油;大蒜油微乳液伪三元相图;

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