Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Piyanan Chuesiang"'
Autor:
Victor Ryu, Mrinalini Ghoshal, Piyanan Chuesiang, Silvette Ruiz-Ramirez, Lynne McLandsborough, Maria G. Corradini
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Introduction: Microbial photoinactivation using UV light can be enhanced by the addition of food-grade photosensitizers (PSs), such as curcumin. Micellization of curcumin can improve its stability and antimicrobial activity. The objective of this stu
Externí odkaz:
https://doaj.org/article/0d6b8b16545c4233a198af3d099f9f6d
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e24901- (2024)
Phenolic branched-chain fatty acid (PBC-FA) emulsion was produced by dissolving it in ethanol and mixing with water (pH 7). The resulting monodispersed emulsion droplets were approximately 200 nm in diameter. The stability of the emulsion was evaluat
Externí odkaz:
https://doaj.org/article/10836abf190d4e3386190aa46347ffb5
Autor:
Victor Ryu, Joseph Uknalis, Maria G. Corradini, Piyanan Chuesiang, Lynne McLandsborough, Helen Ngo, Tony Jin, Xuetong Fan
Publikováno v:
Foods, Vol 12, Iss 23, p 4195 (2023)
This study investigated the mechanism of how lauric arginate ethyl ester (LAE) improves the photoinactivation of bacteria by curcumin after diluting the 100 µmol/L stock curcumin-LAE micelle solution to the concentration used during the treatment ba
Externí odkaz:
https://doaj.org/article/06ffbeee934d463aa1290ceec1413d7a
Autor:
Victor Ryu, Silvette Ruiz-Ramirez, Piyanan Chuesiang, Lynne A. McLandsborough, David Julian McClements, Maria G. Corradini
Publikováno v:
Foods, Vol 10, Iss 8, p 1777 (2021)
Microbial photoinactivation using ultraviolet (UV) or visible light can be enhanced by photosensitizers. This study assessed the efficacy of encapsulating a food-grade photosensitizer (curcumin) in surfactant micelles on its water dispersibility, che
Externí odkaz:
https://doaj.org/article/71da8a8a1594440289a5072f744dc7da
Publikováno v:
Pharmaceutics, Vol 13, Iss 7, p 1023 (2021)
Liposomes have been utilized as a drug delivery system to increase the bioavailability of drugs and to control the rate of drug release at the target site of action. However, the occurrence of self-aggregation, coalescence, flocculation and the preci
Externí odkaz:
https://doaj.org/article/278fbe789c91404b99f520c7bf8ccd5e
Publikováno v:
International Journal of Food Science & Technology. 58:995-1006
Publikováno v:
International Journal of Food Science & Technology. 58:126-134
Publikováno v:
Critical reviews in food science and nutrition.
Some conventional sanitizers and antibiotics used in food industry may be of concerns due to generation of toxic byproducts, impact on the environment, and the emergence of antibiotic resistance bacteria. Bio-based antimicrobials can be an alternativ
Publikováno v:
Journal of Food Processing and Preservation. 46