Ultrasonic nanoemulsification of food grade trans-cinnamaldehyde: 1,8-Cineol and investigation of the mechanism of antibacterial activity

详细信息    查看全文

• 作者：Roya Moghimi^a ; Atousa Aliahmadi^b ; Hasan Rafati^a ; ^{H_Rafati@sbu.ac.ir}
• 关键词：Ostwald ripening ; Ultrasonic emulsification ; Escherichia coli ; Pseudomonas aeruginosa ; Staphylococcus aureus ; Membrane fluidity
• 刊名：Ultrasonics Sonochemistry
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：35
• 期：part_PA
• 页码：415-421
• 全文大小：1237 K
• 卷排序：35

文摘

trans-Cinnamaldehyde nanoemulsions with mean diameter from 27 to 113 nm were prepared. Adding 1,8-cineol as co additive and OR inhibitor, led to a more stable nanoemulsions. Antibacterial activity of the nanoemulsified EO against bacteria improved considerably. Nanoemulsion could kill microorganisms in about 10 min through bacterial membrane damage. FTIR studies of nanoemulsion treated bacteria confirmed membrane fluidity changes.