Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate)
Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate)
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双组分抗菌纳米乳液的制备、稳定性和功效：精油（百里香油）和阳离子表面活性剂（月桂酸精氨酸）
DOI：
10.1016/j.foodchem.2014.09.081
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发表时间：
2015-04-01
期刊：
影响因子：
8.8
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
--
作者：
Chang, Yuhua;McLandsborough, Lynne;McClements, David Julian
研究了阳离子表面活性剂月桂酸精氨酸(LAE)对百里香油纳米乳剂物理性能和抑菌效果的影响。由纯百里香油制备的纳米乳液由于Ostwald成熟而高度不稳定，但在均质之前可以通过在油相中添加成熟抑制剂(玉米油)来稳定它们。添加LAE后，百里香油纳米乳剂的载药量和抑菌效果显著提高。在没有LAE的情况下，为了抑制Ostwald成熟，必须在脂肪相中添加至少60wt%的玉米油，而在有0.1wt%的LAE的情况下，只需要30wt%的玉米油。添加LAE显著提高了百里香油纳米乳剂的抑菌效果：如果添加LAE，则需要200mU g/ml的百里香油来抑制腐败酵母(Zygoaccharmyces Bailii)的生长，而在不添加LAE的情况下，需要~gt；=400mU g/ml。(C)2014爱思唯尔有限公司。保留所有权利。
The influence of a cationic surfactant (lauric arginate, LAE) on the physical properties and antimicrobial efficacy of thyme oil nanoemulsions was investigated. Nanoemulsions prepared from pure thyme oil were highly unstable due to Ostwald ripening, but they could be stabilized by adding a ripening inhibitor (corn oil) to the oil phase prior to homogenisation. The loading capacity and antimicrobial efficacy of thyme oil nanoemulsions were significantly increased by adding LAE. In the absence of LAE, at least 60 wt% corn oil had to be added to the lipid phase to inhibit Ostwald ripening; but in the presence of 0.1 wt% LAE, only 30 wt% corn oil was needed. LAE addition substantially increased the antimicrobial efficacy of the thyme oil nanoemulsions: 200 mu g/ml thyme oil was needed to inhibit growth of a spoilage yeast (Zygosaccharomyces bailii) if LAE was added, whereas >= 400 mu g/ml was needed in the absence of LAE. (C) 2014 Elsevier Ltd. All rights reserved.