The DOI matches its Crossref record; 43 of the 43 references it cites were found in a registry or an index.
Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions
Abstract
The mixture of peppermint oil (PO) with medium-chain triacylglycerol was emulsified in water and stabilized with a food-grade biopolymer, modified starch, to form PO nanoemulsions. The effects of emulsifying conditions including homogenization pressure, the number of processing cycles, and oil loading on the mean diameters and viscosities of nanoemulsions were characterized by dynamic light scattering, optical microscopy, and rheological measurements. The formulated PO nanoemulsions with mean diameters normally <200 nm showed high stability over at least 30 days of storage time. Their antimicrobial properties related to those of PO have also been evaluated by two assays, the minimum inhibitory concentration (MIC) and time-kill dynamic processes, against two Gram-positive bacterial strains of Listeria monocytogenes Scott A and Staphylococcus aureus ATCC 25923. Compared with bulk PO, the PO nanoemulsions showed prolonged antibacterial activities. The results suggest that the nanoemulsion technology can provide novel applications of essential oils in extending the shelf life of aqueous food products.
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Cites
Antimicrobial agents from plants: Antibacterial activity of plant volatile oils
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Antimicrobial activity of essential oils and other plant extracts
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Formation and stability of nano-emulsions
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Design and production of nanoparticles formulated from nano-emulsion templates-A review
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Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
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Cited by
Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A., & Martín-Belloso, O. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.01.032 · Cited by 651
Raveau, R., Fontaine, J., & Lounès-Hadj Sahraoui, A. (2020) · Foods · doi:10.3390/foods9030365 · Cited by 482
Hashemi Gahruie, H., Ziaee, E., Eskandari, M. H., & Hosseini, S. M. H. (2017) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2017.02.103 · Cited by 308
Metadata
- Authors
- Liang, R., Xu, S., Shoemaker, C. F., Li, Y., Zhong, F., & Huang, Q.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2012-07-19
- Volume
- 60
- Issue
- 30
- Pages
- 7548-7555
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2112054219
- Cited by
- 355
- References
- 43
- FWCI
- 20.26
- Type
- journal article
- Language
- en
- Open access
- closed
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- Liang, R., Xu, S., Shoemaker, C. F., Li, Y., Zhong, F., & Huang, Q. (2012). Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf301129k
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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