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首页> 外文期刊>LWT-Food Science & Technology >Nanoemulsification of ce:italic>Satureja khuzestanica/ce:italic> essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens
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Nanoemulsification of ce:italic>Satureja khuzestanica/ce:italic> essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens

机译：含有α的纳米乳化：斜体> Surepja khuzestanica＆ / ce：斜体>精油和纯Carvacrol; 对食品病原体的物理化学特性和抗菌活性的比较

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The aim of the present study was to fabricate a stable carvacrol-richSatureja khuzestanicaessential oil (SKEO) nanoemulsion and evaluate its antibacterial activity against food borne pathogens. The effect of determining factors including preparation method, surfactant type, surfactant to oil ratio and hydrophilic lipophilic balance (HLB) were evaluated on the mean particle size and stability of nanoemulsions. The optimized formulation prepared by high speed homogenization method containing 3%w/w EO and 9%w/w surfactant mixture (Tween 80?+?Span 80) with HLB value of 10 that produced stable nanoemulsion with mean particle diameter of 95?nm. The defined conditions were applied for fabrication of pure carvacrol nanoemulsion. Both formulations showed appreciable long-term stability. The antibacterial activity of pure SKEO, carvacrol and their nanoemulsions were examined against three food-borne bacteria. The results showed an improvement in antibacterial activity for carvacrol and SKEO nanoemulsions againstSalmonella entericaandStaphylococcus aureus.
机译：本研究的目的是制造稳定的Carvacrol-Richsatureja khuzestaniceesal油（Skeo）纳米乳剂，并评估其对食物传统病原体的抗菌活性。评价包括制备方法，表面活性剂型，表面活性剂与油比和亲水性亲脂性平衡（HLB）的效果，对纳米乳液的平均粒度和稳定性评价。通过高速均质化方法制备的优化制剂，其含有3％w / w Eo和9％w / w表面活性剂混合物（吐温80μm≤x≤X0），其HLB值为10，其产生稳定的纳米乳液，平均粒径为95Ω 。施用于纯Carvacrol纳米乳液的制备所定义的条件。两种配方都表现出明显的长期稳定性。检查纯硅酸盐，碳酸及其纳米乳液的抗菌活性针对三种食物的细菌。结果表明，碳酸和甲酰纳乳液的抗菌活性有所改善，抵消肠道肠溶肠道菌氏菌黄葡萄球菌。

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