Antimicrobial effect of emulsion-encapsulated isoeugenol against biofilms of food pathogens and spoilage bacteria

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• 作者：Christina Krogsgå ; rd Nielsen^a ; Jø ; rgen Kjems^a ; Tina Mygind^b ; ¹ ; Torben Snabe^b ; Karin Schwarz^c ; Yvonne Serfert^c ; ² ; Rikke Louise Meyer^a ; ^{rikke.meyer@inano.au.dk}
• 关键词：Emulsion ; Essential oil ; Spray-drying ; Food preservation ; Isoeugenol ; Biofilms
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：2 February 2017
• 年：2017
• 卷：242
• 期：Complete
• 页码：7-12
• 全文大小：826 K
• 卷排序：242

文摘

Emulsion encapsulation of isoeugenol enhanced the antibacterial efficacy in media. Isoeugenol had similar efficacy against biofilms and planktonic bacteria. Chitosan-coating of emulsions resulted in disruption of biofilm structure. Tween 80 hampered the antibacterial efficacy of isoeugenol.