Abstract
This study evaluated the antimicrobial potential of emulsions formulated with interesterified Amazonian oils. The results indicated that the antimicrobial activity of these emulsions are directly related to the characteristics of the emulsion, and these characteristics are influenced by the interesterification process of these oils. When the antimicrobial emulsion was produced with interesterified Amazonian oils (2 mL/100 mL), the oil droplet presented smaller size, and resulted in the complete inhibition of pathogens growth, Bacillus cereus and Escherichia coli, after 24 h (bactericidal effect). When the antimicrobial emulsion was produced with non-interesterified oils (only physical mixing), the oil droplets were larger and the emulsions did not completely inhibit the growth of the pathogens after 24 h (bacteriostatic effect). The results suggest that the interesterification of these oils may be responsible for changes in the physicochemical characteristics of the emulsions, producing droplets with smaller size and greater antimicrobial activity.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
