This work focuses on the emulsification of carvacrol for its incorporation into juices with the aim of retaining antimicrobial activity while enhancing the stability of the oil in aqueous systems. Carvacrol was emulsified (CA-E) using capsul ® (1:2 emulsion) and its antimicrobial activity was determined on Escherichia coli and Lactobacillus plantarum. The combined effect of CA-E and pH reduction to 4.5 was assessed on different juices. The sensitivity of L. plantarum to carvacrol was not affected by emulsification, whereas E. coli presented higher minimal inhibitory concentrations. Combined treatments improved the effect: 0.5 µL/mL CA-E increased from 0.2 to 2.1 log reductions of E. coli. Carvacrol emulsion (1.0 µL/mL) successfully inactivated E. coli in apple and orange juices, attaining undetectable levels (<1 log CFU/mL). The efficacy of carvacrol emulsion was improved by acidification; therefore, its incorporation at low doses in acidic foods may be a useful alternative for multiple applications.Keywords: natural antimicrobials; emulsion; carrot juice; Escherichia coli; Lactobacillus plantarum Este trabajo se basa en la emulsificación del carvacrol para su incorporación a jugos con el objetivo de retener su actividad antimicrobiana y mejorar la estabilidad del aceite en sistemas acuosos. El carvacrol se emulsificó (CA-E) utilizando capsul ® (emulsión1:2) y la actividad antimicrobiana se determinó sobre Escherichia coli y Lactobacillus plantarum. El efecto combinado de CA-E y la reducción del pH a 4,5 se evaluó en diferentes jugos. La emulsión no afectó la sensibilidad de L. plantarum al carvacrol; sin embargo, E. coli presentó mayor concentración mínima inhibitoria. Los tratamientos combinados incrementaron el efecto, 0,5 µL/mL CA-E aumentó desde 0,2 a 2,1 reducciones log de E. coli. La emulsión de carvacrol (1,0 µL/mL) inactivó exitosamente a E. coli en jugos de manzana y naranja, alcanzando niveles indetectables (<1 log UFC/mL). La eficacia de la emulsión de carvacrol aumentó por la acidificación, permitiendo su uso en bajas dosis en alimentos ácidos, constituyendo una alternativa para múltiples aplicaciones en alimentos.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.