Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens
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- 作者：Osman Kadir Topuza ; oktopuz@akdeniz.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Emin Burç ; in Ö ; zvuralb ; Qin Zhaoc ; Qingrong Huangc ; Michael Chikindasc ; Muharrem Gö ; lü ; kç ; ü ; d
- 关键词：Trans-anethole (PubChem CID ; 637563) ; Cis-anetole (PubChem CID ; 1549040) ; Foeniculin (PubChem CID ; 5316879) ; Bergamotene (PubChem CID ; 521569) ; α-Pinene (PubChem CID ; 6654) ; Linalool (PubChem CID ; 6549) ; β-Caryophylene (PubChem CID ; 5281515) ; p-Anisaldehyde (PubChem CID ; 31244)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 July 2016
- 年：2016
- 卷：203
- 期：Complete
- 页码：117-123
- 全文大小：821 K
文摘
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Nanoemulsions were more stable than coarse emulsions.
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Survival of L. monocytogenes and E. coli O157:H7 was affected by anise oil.
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Antimicrobial activity of anise oil emulsions is related to emulsion type and level.
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Minimum inhibitory concentration of anise oil emulsions was 1% (v/v) for L. monocytogenes and E. coli O157:H7.
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Anise oil emulsions can be used as antimicrobial agent in aqueous matrix.