| Autor: |
Tavares AG; Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/N, 36570-900, Viçosa, MG, Brazil. adassa_tavares@hotmail.com., Andrade J, Silva RRA, Marques CS, Silva JORD, Vanetti MCD, Melo NR, Soares NFF |
| Jazyk: |
angličtina |
| Zdroj: |
Food & function [Food Funct] 2021 Jul 21; Vol. 12 (14), pp. 6549-6557. Date of Electronic Publication: 2021 Jun 07. |
| DOI: |
10.1039/d1fo00479d |
| Abstrakt: |
The purpose of this study was to encapsulate carvacrol into liposomes in order to promote its application in active food packaging. Response surface methodology was used to evaluate the effect of the concentration of the liposomal components on its characteristics. The optimum formulation for the preparation of liposomes with the highest encapsulation efficiency (59.0 ± 1.99%) was found to be 3000 μg mL -1 of cholesterol and 4000 μg mL -1 of carvacrol. Carvacrol reduced the polydispersity index and increased the zeta potential and the thermal stability of liposomes. Fourier-transform infrared spectroscopy indicated that the interaction of carvacrol with liposomes occurred probably through hydrogen-bonding. The incorporation into liposomes maintained the antibacterial effect of carvacrol, but when in the film, carvacrol liposomes were not effective against the microorganisms tested. Liposomes may offer a viable option for stabilizing carvacrol, however, more studies are necessary to enable its application in food packaging. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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