1
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Masrat R, Majid K. Solubilization of pyrene by mixed polymer-cationic/nonionic surfactant systems: Effect of polymer concentration. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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2
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Brault A, Néré R, Prados J, Boudreault S, Bisaillon M, Marchand P, Couture P, Labbé S. Cellulosic copper nanoparticles and a hydrogen peroxide-based disinfectant trigger rapid inactivation of pseudoviral particles expressing the Spike protein of SARS-CoV-2, SARS-CoV, and MERS-CoV. Metallomics 2022; 14:mfac044. [PMID: 35731587 DOI: 10.1093/mtomcs/mfac044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 06/06/2022] [Indexed: 11/13/2022]
Abstract
Severe acute respiratory syndrome (SARS) is a viral respiratory infection caused by human coronaviruses that include SARS-CoV-2, SARS-CoV, and Middle East respiratory syndrome coronavirus (MERS-CoV). Although their primary mode of transmission is through contaminated respiratory droplets from infected carriers, the deposition of expelled virus particles onto surfaces and fomites could contribute to viral transmission. Here, we use replication-deficient murine leukemia virus (MLV) pseudoviral particles expressing SARS-CoV-2, SARS-CoV, or MERS-CoV Spike (S) protein on their surface. These surrogates of native coronavirus counterparts serve as a model to analyze the S-mediated entry into target cells. Carboxymethyl cellulose (CMC) nanofibers that are combined with copper (Cu) exhibit strong antimicrobial properties. S-pseudovirions that are exposed to CMC-Cu nanoparticles (30 s) display a dramatic reduction in their ability to infect target Vero E6 cells, with ∼97% less infectivity as compared to untreated pseudovirions. In contrast, addition of the Cu chelator tetrathiomolybdate protects S-pseudovirions from CMC-Cu-mediated inactivation. When S-pseudovirions were treated with a hydrogen peroxide-based disinfectant (denoted SaberTM) used at 1:250 dilution, their infectivity was dramatically reduced by ∼98%. However, the combined use of SaberTM and CMC-Cu is the most effective approach to restrict infectivity of SARS-CoV-2-S, SARS-CoV-S, and MERS-CoV-S pseudovirions in Vero E6 cell assays. Together, these results show that cellulosic Cu nanoparticles enhance the effectiveness of diluted SaberTM sanitizer, setting up an improved strategy to lower the risk of surface- and fomite-mediated transmission of enveloped respiratory viruses.
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Affiliation(s)
- Ariane Brault
- Département de Biochimie et de Génomique Fonctionnelle, Faculté de médecine et des sciences de la santé, Université de Sherbrooke, Sherbrooke, QC, J1E 4K8, Canada
| | - Raphael Néré
- Département de Biochimie et de Génomique Fonctionnelle, Faculté de médecine et des sciences de la santé, Université de Sherbrooke, Sherbrooke, QC, J1E 4K8, Canada
| | - Jérôme Prados
- Département de Biochimie et de Génomique Fonctionnelle, Faculté de médecine et des sciences de la santé, Université de Sherbrooke, Sherbrooke, QC, J1E 4K8, Canada
| | - Simon Boudreault
- Département de Biochimie et de Génomique Fonctionnelle, Faculté de médecine et des sciences de la santé, Université de Sherbrooke, Sherbrooke, QC, J1E 4K8, Canada
| | - Martin Bisaillon
- Département de Biochimie et de Génomique Fonctionnelle, Faculté de médecine et des sciences de la santé, Université de Sherbrooke, Sherbrooke, QC, J1E 4K8, Canada
| | | | | | - Simon Labbé
- Département de Biochimie et de Génomique Fonctionnelle, Faculté de médecine et des sciences de la santé, Université de Sherbrooke, Sherbrooke, QC, J1E 4K8, Canada
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3
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Celitan E, Gruskiene R, Kavleiskaja T, Sereikaite J. β-Carotene - 2-hydroxypropyl-β-cyclodextrin complexes coated with pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Hsieh IT, Chang JS, Chou TH. The impact of the surfactant type on physicochemical properties, encapsulation, and in vitro biocompatibility of coconut oil nanoemulsions. J Taiwan Inst Chem Eng 2022. [DOI: 10.1016/j.jtice.2022.104217] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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5
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Ethyl Lauroyl Arginate, an Inherently Multicomponent Surfactant System. Molecules 2021; 26:molecules26195894. [PMID: 34641438 PMCID: PMC8512375 DOI: 10.3390/molecules26195894] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/23/2021] [Accepted: 09/25/2021] [Indexed: 11/24/2022] Open
Abstract
Ethyl lauroyl arginate (LAE) is an amino acid-based cationic surfactant with low toxicity and antimicrobial activity. It is widely used as a food preservative and component for food packaging. When stored, LAE decomposes by hydrolysis into surface-active components Nα-lauroyl–l-arginine (LAS) or dodecanoic (lauric) acid. There are only a limited number of reports considering the mechanism of surface activity of LAE. Thus, we analysed the surface tension isotherm of LAE with analytical standard purity in relation to LAE after prolonged storage. We used quantum mechanical density functional theory (DFT) computations to determine the preferred hydrolysis path and discuss the possibility of forming highly surface-active heterodimers, LAE-dodecanoate anion, or LAE-LAS. Applying molecular dynamics simulations, we determined the stability of those dimers linked by electrostatic interactions and hydrogen bonds. We used the adsorption model of surfactant mixtures to successfully describe the experimental surface tension isotherms. The real part surface dilational modulus determined by the oscillation drop method follows a diffusional transport mechanism. However, the nonlinear response of the surface tension could be observed for LAE concentration close to and above Critical Micelle Concentration (CMC). Nonlinearity originates from the presence of micelles and the reorganisation of the interfacial layer.
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6
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Demircan B, Özdestan Ocak Ö. The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahar Demircan
- Department of Food Engineering Ankara University Gölbaşı Turkey
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7
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Nallamilli T, Ketomaeki M, Prozeller D, Mars J, Morsbach S, Mezger M, Vilgis T. Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Curr Res Food Sci 2021; 4:53-62. [PMID: 33665619 PMCID: PMC7902899 DOI: 10.1016/j.crfs.2021.01.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 11/29/2022] Open
Abstract
In this study, the complex coacervation mechanism of Lauric arginate ester (LAE) with λ-carrageenan was studied using turbidimetry, light scattering and electrophoresis. The complexes formed were found to have a bilayer-like structure using small angle X-ray scattering (SAXS) and cryo-TEM (transmission electron microscopy). It was observed that mixing LAE with Sodium dodecyl sulfate (SDS) could significantly reduce the interactions between mixed micelles and λ-carrageenan. The interactions between LAE/SDS and λ-carrageenan were found to be predominantly entropy driven. Mixed micelles of LAE/Tween 20 and LAE/SDS showed significantly less interactions with carrageenan compared to pure LAE micelles. Interfacial properties of complexes were measured using surface tension measurements. It was observed that pure LAE showed good foaming behavior and when mixed with increasing amounts of carrageenan the foaming capacity decreased. Reduction in foam volume was due to reduced availability of free LAE molecules for foam stabilization and due to hydrophilic nature of complexes. Lauric arginate forms complex coacervates with Lambda carrageenan due to combination of electrostatic and hydrophobic interactions. Coacervation leads to both soluble and insoluble coacervates depending on the mixing ratio. The complex coacervates show a lamellar microstructure with certain degree of disorder in the lamellar layers. Interactions of Lauric arginate with Lambda carrageenan decrease when it is mixed with either non ionic or anionic surfactant due to formation of mixed micelles.
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Affiliation(s)
- Trivikram Nallamilli
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Markus Ketomaeki
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Domenik Prozeller
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Julian Mars
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Svenja Morsbach
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Markus Mezger
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Thomas Vilgis
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
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8
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Jahromi R, Mogharab V, Jahromi H, Avazpour A. Synergistic effects of anionic surfactants on coronavirus (SARS-CoV-2) virucidal efficiency of sanitizing fluids to fight COVID-19. Food Chem Toxicol 2020; 145:111702. [PMID: 32860861 PMCID: PMC7448729 DOI: 10.1016/j.fct.2020.111702] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/09/2020] [Accepted: 08/19/2020] [Indexed: 11/26/2022]
Abstract
Our surrounding environment, especially often-touched contaminated surfaces, plays an important role in the transmission of pathogens in society. The shortage of effective sanitizing fluids, however, became a global challenge quickly after the coronavirus disease-19 (COVID-19) outbreak in December 2019. In this study, we present the effect of surfactants on coronavirus (SARS-CoV-2) virucidal efficiency in sanitizing fluids. Sodium dodecylbenzenesulfonate (SDBS), sodium laureth sulfate (SLS), and two commercial dish soap and liquid hand soap were studied with the goal of evaporation rate reduction in sanitizing liquids to maximize surface contact time. Twelve fluids with different recipes composed of ethanol, isopropanol, SDBS, SLS, glycerin, and water of standardized hardness (WSH) were tested for their evaporation time and virucidal efficiency. Evaporation time increased by 17-63% when surfactant agents were added to the liquid. In addition, surfactant incorporation enhanced the virucidal efficiency between 15 and 27% according to the 4-field test in the EN 16615:2015 European Standard method. Most importantly, however, we found that surfactant addition provides a synergistic effect with alcohols to inactivate the SARS-CoV-2 virus. This study provides a simple, yet effective solution to improve the virucidal efficiency of commonly used sanitizers.
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Affiliation(s)
- Reza Jahromi
- Department of Biomedical Engineering, Texas A&M University, College Station, TX, 77843, USA.
| | - Vahid Mogharab
- Department of Pediatrics, Jahrom University of Medical Sciences, Jahrom, Iran
| | - Hossein Jahromi
- Biosystems Engineering Department, Auburn University, Auburn, AL, 36849, USA
| | - Arezoo Avazpour
- School of Medicine, Azad University of Mashhad, Mashhad, Iran
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9
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Yavuz-Düzgün M, Zeeb B, Dreher J, Özçelik B, Weiss J. The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09631-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Qin Y, Peng X. Synthesis of Biocompatible Cholesteryl-Carboxymethyl Xylan Micelles for Tumor-Targeting Intracellular DOX Delivery. ACS Biomater Sci Eng 2020; 6:1582-1589. [PMID: 33455362 DOI: 10.1021/acsbiomaterials.0c00090] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Patients with cancer suffer from severe side effects and reduced life quality, as chemotherapeutic drugs are cytotoxic toward normal cells as well as toward cancer cells. In recent years, nanoparticles have been explored as targeted drug delivery systems; however, problems such as toxicity and instability prevent their practical application. Here, we report the synthesis of cholesteryl-carboxymethyl xylan (CCMX) via an esterification reaction between the carboxyl group of carboxymethyl xylan and the hydroxyl group of cholesterol to form biocompatible micelles as a vehicle for targeted drugs. With its critical micelle concentration (CMC) depending on the degree of substitution (DS) of cholesteryl and ranging from 0.0024 to 0.017 mg/mL, CCMX could self-assemble and form nanoscale micelles in aqueous media. Taking doxorubicin (DOX) as a model drug, the drug encapsulation efficiency (EE%) of CCMX-3 (DS of 0.35 for cholesteryl) reached 91.3%, and this system exhibited excellent internalization ability, as verified by tumor cellular uptake tests. The results of in vitro cytotoxicity and in vivo antitumor activity tests of nude mice demonstrated that CCMX-3/DOX micelles effectively suppressed the growth of tumor cells by maintaining the cytotoxicity of commercial DOX injection while reducing the toxicity against normal cells and increasing the survival time.
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Affiliation(s)
- Yanzhe Qin
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, China.,The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, Guangzhou Higher Education Mega Centre, South China University of Technology, Guangzhou 510006, China
| | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, China
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11
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Ma Q, Davidson PM, Zhong Q. Properties and potential food applications of lauric arginate as a cationic antimicrobial. Int J Food Microbiol 2020; 315:108417. [DOI: 10.1016/j.ijfoodmicro.2019.108417] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 10/21/2019] [Accepted: 11/01/2019] [Indexed: 11/28/2022]
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12
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Lv J, Meng Y, Shi Y, Li Y, Chen J, Sheng F. Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14320] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ji‐Min Lv
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou People’s Republic of China
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yue‐Cheng Meng
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yu‐Gang Shi
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yan‐Hua Li
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Fang Sheng
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
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13
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Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles. Foods 2019; 8:foods8110575. [PMID: 31731592 PMCID: PMC6915615 DOI: 10.3390/foods8110575] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/06/2019] [Accepted: 11/12/2019] [Indexed: 01/16/2023] Open
Abstract
Spinach and other leafy green vegetables have been linked to foodborne disease outbreaks of Escherichia coli O157:H7 and Salmonellaenterica around the globe. In this study, the antimicrobial activities of surfactant micelles formed from the anionic surfactant sodium dodecyl sulfate (SDS), SDS micelle-loaded eugenol (1.0% eugenol), 1.0% free eugenol, 200 ppm free chlorine, and sterile water were tested against the human pathogens E. coli O157:H7 and Salmonella Saintpaul, and naturally occurring microorganisms, on spinach leaf surfaces during storage at 5 °C over 10 days. Spinach samples were immersed in antimicrobial treatment solution for 2.0 min at 25 °C, after which treatment solutions were drained off and samples were either subjected to analysis or prepared for refrigerated storage. Whereas empty SDS micelles produced moderate reductions in counts of both pathogens (2.1–3.2 log10 CFU/cm2), free and micelle-entrapped eugenol treatments reduced pathogens by >5.0 log10 CFU/cm2 to below the limit of detection (<0.5 log10 CFU/cm2). Micelle-loaded eugenol produced the greatest numerical reductions in naturally contaminating aerobic bacteria, Enterobacteriaceae, and fungi, though these reductions did not differ statistically from reductions achieved by un-encapsulated eugenol and 200 ppm chlorine. Micelles-loaded eugenol could be used as a novel antimicrobial technology to decontaminate fresh spinach from microbial pathogens.
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14
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Kashiri M, López-Carballo G, Hernández-Muñoz P, Gavara R. Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup. Int J Food Microbiol 2019; 306:108272. [DOI: 10.1016/j.ijfoodmicro.2019.108272] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/11/2019] [Accepted: 07/25/2019] [Indexed: 10/26/2022]
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15
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The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams. J Colloid Interface Sci 2019; 538:165-173. [DOI: 10.1016/j.jcis.2018.11.091] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 11/22/2018] [Accepted: 11/23/2018] [Indexed: 11/21/2022]
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16
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Shao Z, Fang S, Li Y, Chen J, Meng Y. Physicochemical properties and formation mechanism of electrostatic complexes based on ε-polylysine and whey protein: Experimental and molecular dynamics simulations study. Int J Biol Macromol 2018; 118:2208-2215. [DOI: 10.1016/j.ijbiomac.2018.07.086] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 07/12/2018] [Accepted: 07/12/2018] [Indexed: 01/30/2023]
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17
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Bai L, Xiang W, Huan S, Rojas OJ. Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals. Biomacromolecules 2018; 19:1674-1685. [PMID: 29608856 PMCID: PMC6150653 DOI: 10.1021/acs.biomac.8b00233] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 03/30/2018] [Indexed: 12/20/2022]
Abstract
We report on high-internal-phase, oil-in-water Pickering emulsions that are stable against coalescence during storage. Viscous, edible oil (sunflower) was emulsified by combining naturally derived cellulose nanocrystals (CNCs) and a food-grade, biobased cationic surfactant obtained from lauric acid and L-arginine (ethyl lauroyl arginate, LAE). The interactions between CNC and LAE were elucidated by isothermal titration calorimetry (ITC) and supplementary techniques. LAE adsorption on CNC surfaces and its effect on nanoparticle electrostatic stabilization, aggregation state, and emulsifying ability was studied and related to the properties of resultant oil-in-water emulsions. Pickering systems with tunable droplet diameter and stability against oil coalescence during long-term storage were controllably achieved depending on LAE loading. The underlying stabilization mechanism was found to depend on the type of complex formed, the LAE structures adsorbed on the cellulose nanoparticles (as unimer or as adsorbed admicelles), the presence of free LAE in the aqueous phase, and the equivalent alkane number of the oil phase (sunflower and dodecane oils were compared). The results extend the potential of CNC in the formulation of high-quality and edible Pickering emulsions. The functional properties imparted by LAE, a highly effective molecule against food pathogens and spoilage organisms, open new opportunities in food, cosmetics, and pharmaceutical applications, where the presence of CNC plays a critical role in achieving synergistic effects with LAE.
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Affiliation(s)
- Long Bai
- Bio-Based Colloids and Materials,
Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O.
Box 16300, FIN-00076 Aalto, Espoo, Finland
| | - Wenchao Xiang
- Bio-Based Colloids and Materials,
Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O.
Box 16300, FIN-00076 Aalto, Espoo, Finland
| | - Siqi Huan
- Bio-Based Colloids and Materials,
Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O.
Box 16300, FIN-00076 Aalto, Espoo, Finland
| | - Orlando J. Rojas
- Bio-Based Colloids and Materials,
Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O.
Box 16300, FIN-00076 Aalto, Espoo, Finland
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18
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Zeeb B, Yavuz-Düzgun M, Dreher J, Evert J, Stressler T, Fischer L, Özcelik B, Weiss J. Modulation of the bitterness of pea and potato proteins by a complex coacervation method. Food Funct 2018; 9:2261-2269. [PMID: 29557437 DOI: 10.1039/c7fo01849e] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The incorporation of novel plant-based proteins into foods is often challenging due to an unacceptable bitter sensation. Typically, a combination of electrostatic and hydrophobic forces contributes to the proteins' bitterness. The current study therefore focuses on the development of electrical properties on cationic plant proteins to reduce their overall bitterness in order to improve the perceived sensorial acceptance. As such, we utilized a simple mixing process to induce complex coacervation of oppositely charged biopolymers under acidic conditions. Pea and potato protein stock solutions were mixed with apple pectin (DE 71%) solutions at various biopolymer ratios to modulate the electrical, rheological, and sensorial properties of the complexes. Whey protein hydrolyzate was used as a control sample. Surface charge measurements revealed a transition from positive to negative values as the pectin concentration was increased regardless of the plant protein, whereas stable dispersions without sedimentation were observed above a critical pectin : protein ratio of 1. Low and intermediate biopolymer ratios (<1) promoted aggregation and led to rapid sedimentation. Sensory evaluation showed that bitterness scores depended on protein type and decreased from pea protein > potato protein > whey protein. Moreover, bitter off-notes were increasingly reduced with increasing pectin : protein ratios; however, high dispersion viscosities above 0.05 Pa s led to undesirable texture and mouthfeel of the biopolymer dispersions. Our results might have important implications for the utilization of novel plant proteins in food and beverage applications.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Merve Yavuz-Düzgun
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Johannes Dreher
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Jacob Evert
- Department of Biotechnology and Enzyme Sciences, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Timo Stressler
- Department of Biotechnology and Enzyme Sciences, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Sciences, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Beraat Özcelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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19
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Awad TS, Asker D, Romsted LS. Evidence of coexisting microemulsion droplets in oil-in-water emulsions revealed by 2D DOSY 1H NMR. J Colloid Interface Sci 2018; 514:83-92. [DOI: 10.1016/j.jcis.2017.12.024] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 12/03/2017] [Accepted: 12/04/2017] [Indexed: 12/16/2022]
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20
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Antibacterial Films Made of Ionic Complexes of Poly(γ-glutamic acid) and Ethyl Lauroyl Arginate. Polymers (Basel) 2017; 10:polym10010021. [PMID: 30966055 PMCID: PMC6414889 DOI: 10.3390/polym10010021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/15/2017] [Accepted: 12/20/2017] [Indexed: 11/21/2022] Open
Abstract
The biocide agent LAE (ethyl αN-lauroyl l-arginate chloride) was coupled with poly(γ-glutamic acid) (PGGA) to form stable ionic complexes with LAE:PGGA ratios of 1 and 0.5. The nanostructure adopted by these complexes and its response to thermal changes were examined in detail by Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) using synchrotron radiation in real time. A layered biphasic structure with LAE filling the space between the polypeptidic sheets was adopted in these complexes. The complexes were stable up to above 250 °C, non-water soluble, and were able to form consistent transparent films. The release of LAE from the complexes upon incubation in aqueous buffer was examined and found to depend on both pH and complex composition. The antibacterial activity of films made of these complexes against Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli and S. enterica) bacteria was preliminary evaluated and was found to be very high against the formers and only moderate against the later. The bactericide activity displayed by the LAE·PGGA complexes was directly related with the amount of LAE that was released from the film to the environment.
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Gruskiene R, Krivorotova T, Sereikaite J. Nisin-loaded pectin and nisin-loaded pectin-inulin particles: Comparison of their proteolytic stability with free nisin. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.061] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review. Int J Biol Macromol 2017; 101:254-272. [DOI: 10.1016/j.ijbiomac.2017.03.029] [Citation(s) in RCA: 160] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 03/03/2017] [Accepted: 03/06/2017] [Indexed: 12/31/2022]
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23
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Chiappisi L, David Leach S, Gradzielski M. Precipitating polyelectrolyte-surfactant systems by admixing a nonionic surfactant - a case of cononsurfactancy. SOFT MATTER 2017; 13:4988-4996. [PMID: 28676872 DOI: 10.1039/c7sm00747g] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The formation of water insoluble polyelectrolyte/surfactant complexes (PESCs) upon mixing two homogeneous polycation/anionic surfactant and polycation/nonionic surfactant solutions is reported here. This phase separation is unexpected and differs markedly from the commonly observed enhanced solubility of colloidal systems in mixed surfactant systems. The study was performed on mixtures of the cationic biopolysaccharide chitosan (poly d-glucosamine) and mixed micelles composed of an ethoxylated fatty alcohol and its carboxylic acid terminated equivalent. The thermodynamics of mixing was probed via isothermal titration calorimetry (ITC), while the structural characterisation was conducted by means of light and neutron scattering (SANS). The results show that the substitution of a weakly anionic surfactant with its nonionic equivalent has profound effects on the interactions at very different length scales. The dilution of the ionic headgroups allows for a more efficient interaction between micelles and polymer chains, and results in an elongation of the mixed micelles which reduces the bending cost of the semi-rigid chitosan and introduces an additional attractive potential of entropic origin. In this work, as a result of a comprehensive thermodynamic and structural analysis, we demonstrate how the subtle interplay of different forces leads to such an unexpected behaviour, where the addition of a nonionic surfactant causes the phase separation of electrostatic complexes.
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Affiliation(s)
- Leonardo Chiappisi
- Stranski Laboratorium für Physikalische Chemie und Theoretische Chemie, Institut für Chemie, Technische Universität Berlin, Strasse des 17. Juni 124, Sekr. TC7, D-10623 Berlin, Germany. and Institut Max von Laue - Paul Langevin, 71 avenue des Martyrs, 38042 Grenoble Cedex 9, France
| | - Stephen David Leach
- Stranski Laboratorium für Physikalische Chemie und Theoretische Chemie, Institut für Chemie, Technische Universität Berlin, Strasse des 17. Juni 124, Sekr. TC7, D-10623 Berlin, Germany.
| | - Michael Gradzielski
- Stranski Laboratorium für Physikalische Chemie und Theoretische Chemie, Institut für Chemie, Technische Universität Berlin, Strasse des 17. Juni 124, Sekr. TC7, D-10623 Berlin, Germany.
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Gharibzahedi SMT, Mohammadnabi S. Characterizing the novel surfactant-stabilized nanoemulsions of stinging nettle essential oil: Thermal behaviour, storage stability, antimicrobial activity and bioaccessibility. J Mol Liq 2016. [DOI: 10.1016/j.molliq.2016.10.120] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Krivorotova T, Staneviciene R, Luksa J, Serviene E, Sereikaite J. Preparation and characterization of nisin-loaded pectin-inulin particles as antimicrobials. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.022] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Hilbig J, Ma Q, Davidson PM, Weiss J, Zhong Q. Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80. Int J Food Microbiol 2016; 233:52-59. [DOI: 10.1016/j.ijfoodmicro.2016.06.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 06/07/2016] [Accepted: 06/14/2016] [Indexed: 11/27/2022]
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27
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Hong CR, Park SJ, Choi SJ. Influence of the hydrophilic head size and hydrophobic tail length of surfactants on the ability of micelles to stabilize citral. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3227-3232. [PMID: 26493760 DOI: 10.1002/jsfa.7505] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 08/31/2015] [Accepted: 10/16/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Surfactant-made micelles can control the rate of chemical degradation of poorly water-soluble food flavors. To evaluate how the molecular structure of surfactant has an influence on the chemical decomposition rate of citral, micelles were prepared with polyoxyethylene alkyl ether-type surfactants that had similar molecular structures but various hydrophilic head sizes and hydrophobic tail lengths. RESULTS At a critical 20× micelle concentration of surfactant, there was no significant difference in the chemical degradation rate of citral in micelles in neutral pH, regardless of the hydrophilic head size or hydrophobic tail length. In an acidic environment, the degradation rate constant of citral generally increased proportionally with increasing hydrophilic head size of surfactant (0.1563 and 0.2217 for surfactants with 23 and 100 oxyethylene units, respectively) but the length of hydrophobic tail did not affect the citral stability. Also, little difference (0.2217 and 0.2265 for surfactant having 100 oxyethylene units with and without Fe(3+) ) in degradation rate constant of citral between simple micellar solution and micellar solution containing iron suggested that iron ions could not accelerate citral degradation in micelles, regardless of the form of iron (Fe(2+) and Fe(3+) ). CONCLUSION This work concludes that although the concentration of surfactant could be relevant, if its concentration could be controlled in the same manner as the critical micelle concentration, then a polyethylene alkyl ether-type surfactant with a small hydrophilic head could more efficiently stabilize citral at an acidic pH. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Chi Rac Hong
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Korea
| | - Sung Joon Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Korea
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Korea
- Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul, 01811, Korea
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28
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Krivorotova T, Cirkovas A, Maciulyte S, Staneviciene R, Budriene S, Serviene E, Sereikaite J. Nisin-loaded pectin nanoparticles for food preservation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.015] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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29
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Zhang H, Deng L, Sun P, Que F, Weiss J. Solubilization of octane in cationic surfactant–anionic polymer complexes: Effect of ionic strength. J Colloid Interface Sci 2016; 461:88-95. [DOI: 10.1016/j.jcis.2015.09.028] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 09/07/2015] [Accepted: 09/08/2015] [Indexed: 10/23/2022]
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30
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Ruengvisesh S, Loquercio A, Castell-Perez E, Taylor TM. Inhibition of Bacterial Pathogens in Medium and on Spinach Leaf Surfaces using Plant-Derived Antimicrobials Loaded in Surfactant Micelles. J Food Sci 2015; 80:M2522-9. [PMID: 26444985 DOI: 10.1111/1750-3841.13085] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Accepted: 08/22/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED Encapsulation of hydrophobic plant essential oil components (EOC) into surfactant micelles can assist the decontamination of fresh produce surfaces from bacterial pathogens during postharvest washing. Loading of eugenol and carvacrol into surfactant micelles of polysorbate 20 (Tween 20), Surfynol® 485W, sodium dodecyl sulfate (SDS), and CytoGuard® LA 20 (CG20) was determined by identification of the EOC/surfactant-specific maximum additive concentration (MAC). Rheological behavior of dilute EOC-containing micelles was then tested to determine micelle tolerance to shearing. Antimicrobial efficacy of EOC micelles against Escherichia coli O157:H7 and Salmonella enterica serotype Saintpaul was first evaluated by the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Pathogen-inoculated spinach was treated with eugenol-containing micelles applied via spraying or immersion methods. SDS micelles produced the highest MACs for EOCs, while Tween 20 loaded the lowest amount of EOCs. Micelles demonstrated Newtonian behavior in response to shearing. SDS and CG20-derived micelles containing EOCs produced the lowest MICs and MBCs for pathogens. E. coli O157:H7 and S. Saintpaul were reduced on spinach surfaces by application of eugenol micelles, though no differences in numbers of surviving pathogens were observed when methods of antimicrobial micelle application (spraying, immersion) was compared (P ≥ 0.05). Data suggest eugenol in SDS and CG20 micelles may be useful for produce surface decontamination from bacterial pathogens during postharvest washing. PRACTICAL APPLICATION Antimicrobial essential oil component (EOC)-containing micelles assist the delivery of natural food antimicrobials to food surfaces, including fresh produce, for decontamination of microbial foodborne pathogens. Antimicrobial EOC-loaded micelles were able to inhibit the enteric pathogens Escherichia coli O157:H7 and Salmonella Saintpaul in liquid medium and on spinach surfaces. However, pathogen reduction generally was not impacted by the method of micelle application (spraying, immersion washing) on spinach surfaces.
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Affiliation(s)
- Songsirin Ruengvisesh
- Dept. of Nutrition and Food Science, Texas A&M Univ, College Station, TX, 77843-2253, U.S.A
| | - Andre Loquercio
- Dept. of Nutrition and Food Science, Texas A&M Univ, College Station, TX, 77843-2253, U.S.A
| | - Elena Castell-Perez
- Dept. of Biological and Agricultural Engineering, Texas A&M Univ, College Station, TX, 77843-2117, U.S.A
| | - T Matthew Taylor
- Dept. of Animal Science, Texas A&M Univ, College Station, TX, 77843-2471, U.S.A
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Saberi AH, Zeeb B, Weiss J, McClements DJ. Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition. J Colloid Interface Sci 2015; 455:172-8. [DOI: 10.1016/j.jcis.2015.05.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 05/19/2015] [Accepted: 05/19/2015] [Indexed: 10/23/2022]
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32
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Lopez-Pena CL, McClements DJ. Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro study. Food Res Int 2015; 75:34-40. [DOI: 10.1016/j.foodres.2015.05.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/07/2015] [Accepted: 05/08/2015] [Indexed: 12/22/2022]
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33
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Chen W, Golden DA, Critzer FJ, Davidson PM. Antimicrobial Activity of Cinnamaldehyde, Carvacrol, and Lauric Arginate against Salmonella Tennessee in a Glycerol-Sucrose Model and Peanut Paste at Different Fat Concentrations. J Food Prot 2015; 78:1488-95. [PMID: 26219362 DOI: 10.4315/0362-028x.jfp-14-599] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to investigate the antimicrobial activities of carvacrol, cinnamaldehyde, and lauric arginate (LAE) against Salmonella in a low water activity (aw ) glycerol-sucrose model and in peanut paste with different fat concentrations. Salmonella Tennessee was inoculated into the model and the low fat (<5%) and high fat (50%) peanut paste adjusted to aw 1.0, 0.7, 0.5, and 0.3 and with or without cinnamaldehyde, carvacrol, or LAE. The survival of the bacterium over 3 or 5 days at 25°C was evaluated. Reduced aw alone decreased the viable population over time, with the highest reduction at the lowest aw. In the glycerol-sucrose model, all antimicrobial agents significantly reduced the population over time (P < 0.05) compared with the controls. LAE was more lethal than the essential oil components, reducing the population to undetectable levels by day 2 for all aw. Cinnamaldehyde was more effective than carvacrol at aw 0.5 and 0.3 (2.7- to 2.9-log versus 0.39- to 1.97-log reductions on day 3). In low-fat peanut paste, none of the antimicrobial agents inhibited growth of the pathogen at aw 1.0. However, inactivation was enhanced at reduced aw. Cinnamaldehyde and LAE both reduced the pathogen population to undetectable levels on day 5 at the highest concentration tested (ca. 10 times higher than that in the glycerol-sucrose model). Inactivation efficacy of all antimicrobial agents was greatly decreased but not eliminated in 50% fat peanut paste. Results suggest that the test antimicrobial agents were effective under low aw conditions, but significantly higher concentrations are needed for potential food applications, and fat concentration can negatively impact the efficacy of these antimicrobial agents.
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Affiliation(s)
- Wei Chen
- Department of Food Science and Technology, University of Tennessee, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - David A Golden
- Department of Food Science and Technology, University of Tennessee, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - Faith J Critzer
- Department of Food Science and Technology, University of Tennessee, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee, 2600 River Drive, Knoxville, Tennessee 37996-4591, USA.
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34
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Zhang H, Deng L, Zeeb B, Weiss J. Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperature. J Colloid Interface Sci 2015; 450:332-338. [PMID: 25841059 DOI: 10.1016/j.jcis.2015.03.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 03/02/2015] [Accepted: 03/04/2015] [Indexed: 11/30/2022]
Abstract
Polymers may alter the ability of oppositely charged surfactant micelles to solubilize hydrophobic molecules depending on surfactant-polymer interactions. This study was conducted to investigate the effects of polymer concentration and temperature on the solubilization thermodynamics of an octane oil-in-water emulsion in mixtures of an anionic polymer (carboxymethyl cellulose) and cationic cetyltrimethylammonium bromide (CTAB) surfactant micelles using isothermal titration calorimetry (ITC). Results showed that the CTAB binding capacity of carboxymethyl cellulose increased with increasing temperature from 301 to 323 K, and correspondingly the thermodynamic behavior of octane solubilization in CTAB micelles, either in the absence or presence of polymer, was found to depend on temperature. The addition of carboxymethyl cellulose caused the solubilization in CTAB micelles to be less endothermic, and increased the solubilization capacity. Based on the phase separation model, the solubilization was suggested to be mainly driven by enthalpy gains. Results suggest that increasing concentrations of the anionic polymer gave rise to a larger Gibbs energy decrease and a larger unfavorable entropy increase for octane solubilization in cationic surfactant micelles.
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Affiliation(s)
- Hui Zhang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Lingli Deng
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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35
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Yang W, Xu C, Liu F, Sun C, Yuan F, Gao Y. Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin, and (-)-epigallocatechin gallate using multispectroscopic methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5046-5054. [PMID: 25955032 DOI: 10.1021/acs.jafc.5b01592] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The ternary aggregates were fabricated by lactoferrin (LF), pectin (high methylated pectin (HMP)/low methylated pectin (LMP)), and (-)-epigallocatechin gallate (EGCG) through three different fabrication methods at pH 5.0. The turbidity, particle size, and ζ-potential of ternary aggregates were influenced by the types of pectin, the concentration of EGCG, and fabrication methods. The fluorescence intensity of LF decreased with an increase in EGCG concentration for all ternary aggregates. Far-UV circular dichroism results indicated that EGCG could alter the secondary structure of LF with an increase in the proportion of β-sheet structure at the cost of unordered coil structure. According to near-UV circular dichroism results, EGCG could also modulate the tertiary structure of LF at the presence of pectin. In addition, EGCG could increase the viscoelasticity of the ternary aggregates with HMP, leading to better stability of the ternary aggregates. An opposite result was observed for the ternary aggregates with LMP. These findings should provide an insight into the fabrication mechanism and applications of ternary aggregates formed by protein, polysaccharide, and polyphenol in the food, pharmaceutical, and cosmetic industries.
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Valiullina YA, Ermakova EA, Faizullin DA, Mirgorodskaya AB, Zuev YF. Structure and properties of complexes of α-chymotrypsin with hydroxyl-containing gemini dicationic surfactants with a spacer moiety of varying length. J STRUCT CHEM+ 2015. [DOI: 10.1134/s0022476614080253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Loeffler M, McClements DJ, McLandsborough L, Terjung N, Chang Y, Weiss J. Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts. J Appl Microbiol 2014; 117:28-39. [PMID: 24655156 DOI: 10.1111/jam.12502] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Revised: 01/28/2014] [Accepted: 03/18/2014] [Indexed: 11/29/2022]
Abstract
AIMS To investigate the effect of anionic polysaccharides often used in beverage applications (xanthan and λ-carrageenan) on the antimicrobial efficacy of the cationic surfactant lauric arginate (LAE) against typical spoilage yeasts. METHODS AND RESULTS The antimicrobial efficacy of LAE against Saccharomyces cerevisiae, Candida albicans and Zygosaccharomyces bailii in the absence and presence of anionic polysaccharides was assessed by microtitre and macrobroth dilution assays. Combining LAE with either xanthan or λ-carrageenan caused a pronounced decrease in LAE's antimicrobial efficacy, with the minimal inhibitory and lethal concentrations (MIC and MLC) both increasing with increasing polysaccharide concentration. This reduction in antimicrobial efficacy was more pronounced for the addition of λ-carrageenan. To determine the cause of loss of activity, physical properties of solutions were examined. Turbidity and sedimentation measurements indicated that complexes between LAE and anionic polysaccharides had been formed. Electrophoresis measurements showed that complexes had varying electrical charges and dimensions depending on solution composition. CONCLUSION Results suggest that electrostatic interactions between LAE and anionic polysaccharides play a major role in complex formation and loss of antimicrobial activity. SIGNIFICANCE AND IMPACT OF THE STUDY Results have important implications for the utilization of LAE as an antimicrobial agent in beverage and food products containing anionic polysaccharides.
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Affiliation(s)
- M Loeffler
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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38
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Zhang H, Zeeb B, Salminen H, Feng F, Weiss J. Solubilization of octane in electrostatically-formed surfactant–polymer complexes. J Colloid Interface Sci 2014; 417:9-17. [DOI: 10.1016/j.jcis.2013.11.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2013] [Revised: 11/06/2013] [Accepted: 11/07/2013] [Indexed: 11/26/2022]
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39
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Antimicrobial delivery systems based on electrostatic complexes of cationic ɛ-polylysine and anionic gum arabic. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.05.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Lopez-Pena CL, McClements DJ. Optimizing delivery systems for cationic biopolymers: competitive interactions of cationic polylysine with anionic κ-carrageenan and pectin. Food Chem 2013; 153:9-14. [PMID: 24491693 DOI: 10.1016/j.foodchem.2013.12.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2013] [Revised: 11/13/2013] [Accepted: 12/04/2013] [Indexed: 10/25/2022]
Abstract
Polylysine is a cationic biopolymer with a strong antimicrobial activity against a wide range of microorganisms, however, its functional performance is influenced by its interactions with anionic biopolymers. We examined the stability of polylysine-pectin complexes in the presence of carrageenan, and vice versa. Polylysine-pectin or polylysine-carrageenan complexes were formed at mass ratios of 1:0 to 1:32 (pH 3.5), and then micro-electrophoresis, turbidity, microscopy, and isothermal titration calorimetry (ITC) were used to characterise them. Solutions containing polylysine-pectin complexes were slightly turbid and relatively stable to aggregation at high mass ratios, whereas those containing polylysine-carrageenan complexes were turbid and unstable to aggregation and precipitation. Pectin did not strongly interact with polylysine-carrageenan complexes, whereas carrageenan displaced pectin from polylysine-pectin complexes, which was attributed to differences in electrostatic attraction between polylysine, carrageenan, and pectin. These results have important implications for the design of effective antimicrobial delivery systems for foods and beverages.
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Affiliation(s)
- Cynthia Lyliam Lopez-Pena
- Department of Food Science, University of Massachusetts Amherst, 240 Chenoweth Laboratory, 100 Holdsworth Way, Amherst, MA 01003, United States.
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 240 Chenoweth Laboratory, 100 Holdsworth Way, Amherst, MA 01003, United States.
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41
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Zeeb B, Thongkaew C, Weiss J. Theoretical and practical considerations in electrostatic depositioning of charged polymers. J Appl Polym Sci 2013. [DOI: 10.1002/app.40099] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science; University of Hohenheim, Garbenstrasse 21/25; 70599 Stuttgart Germany
| | - Chutima Thongkaew
- Department of Food Physics and Meat Science; University of Hohenheim, Garbenstrasse 21/25; 70599 Stuttgart Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science; University of Hohenheim, Garbenstrasse 21/25; 70599 Stuttgart Germany
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42
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Rodríguez-Sánchez DG, Pacheco A, García-Cruz MI, Gutiérrez-Uribe JA, Benavides-Lozano JA, Hernández-Brenes C. Isolation and structure elucidation of avocado seed (Persea americana) lipid derivatives that inhibit Clostridium sporogenes endospore germination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7403-11. [PMID: 23829335 DOI: 10.1021/jf401407s] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Avocado fruit extracts are known to exhibit antimicrobial properties. However, the effects on bacterial endospores and the identity of antimicrobial compounds have not been fully elucidated. In this study, avocado seed extracts were tested against Clostridium sporogenes vegetative cells and active endospores. Bioassay-guided purification of a crude extract based on inhibitory properties linked antimicrobial action to six lipid derivatives from the family of acetogenin compounds. Two new structures and four compounds known to exist in nature were identified as responsible for the activity. Structurally, most potent molecules shared features of an acetyl moiety and a trans-enone group. All extracts produced inhibition zones on vegetative cells and active endospores. Minimum inhibitory concentrations (MIC) of isolated molecules ranged from 7.8 to 15.6 μg/mL, and bactericidal effects were observed for an enriched fraction at 19.5 μg/mL. Identified molecules showed potential as natural alternatives to additives and antibiotics used by the food and pharmaceutical industries to inhibit Gram-positive spore-forming bacteria.
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Affiliation(s)
- Dariana Graciela Rodríguez-Sánchez
- Department of Biotechnology and Food Engineering, School of Biotechnology and Food, Tecnológico de Monterrey-Campus Monterrey, Monterrey, NL, México
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Higueras L, López-Carballo G, Hernández-Muñoz P, Gavara R, Rollini M. Development of a novel antimicrobial film based on chitosan with LAE (ethyl-N(α)-dodecanoyl-l-arginate) and its application to fresh chicken. Int J Food Microbiol 2013; 165:339-45. [PMID: 23816804 DOI: 10.1016/j.ijfoodmicro.2013.06.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 06/06/2013] [Accepted: 06/06/2013] [Indexed: 11/17/2022]
Abstract
Chitosan (CS) films incorporating the antimicrobial compound ethyl-N(α)-dodecanoyl-l-arginate (LAE) were developed for food packaging applications. Cast chitosan films were made with 1, 5 or 10% LAE and 20% glycerol in the film forming solution. Optical properties, release of LAE and antimicrobial activity of developed films was determined. The minimum inhibitory concentration (MIC) and the minimum biocide concentration (MBC) of LAE were determined. CS films with LAE were transparent and uniform, without discontinuities or visible particles and no visual differences could be perceived between CS and CS-LAE films. When in contact with an aqueous food simulant, the agent was fully released following a Fickian behavior in a few hours at 4 and 28°C. Antimicrobial activity of films against mesophiles, psychrophiles, Pseudomonas spp., colifoms, lactic acid bacteria, hydrogen sulfide-producing bacteria, yeast and fungi, was evaluated at two, six and eight days for its application on chicken breast fillets. Films were active against bacteria, yeasts and fungi in liquid and solid media. CS films evidenced antimicrobial activity in the range 0.47-2.96 log reductions, while CS-5%LAE film produced 1.78-5.81 log reduction. Results highlighted that LAE incorporation in a chitosan-based packaging structure may provide a relevant antimicrobial activity that could improve the stability of fresh poultry products.
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Affiliation(s)
- Laura Higueras
- Institute of Agrochemistry and Food Technology (CSIC), Avda. Agustín Escardino 7, 46980 Paterna (Valencia), Spain
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Ma HK, Liu MM, Li SY, Wu Q, Chen JC, Chen GQ. Application of polyhydroxyalkanoate (PHA) synthesis regulatory protein PhaR as a bio-surfactant and bactericidal agent. J Biotechnol 2013; 166:34-41. [DOI: 10.1016/j.jbiotec.2013.04.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2013] [Revised: 04/18/2013] [Accepted: 04/26/2013] [Indexed: 01/28/2023]
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Chang Y, McLandsborough L, McClements DJ. Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6776-6782. [PMID: 21574554 DOI: 10.1021/jf201162g] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
ε-Polylysine (ε-PL) is a food-grade cationic antimicrobial that is highly effective against a wide range of food pathogens and spoilage organisms. However, its application within foods and beverages is currently limited because of its tendency to associate with anionic substances, thereby increasing product turbidity or forming sediments. In this study, we examined a potential means of overcoming these problems by forming electrostatic complexes between cationic ε-PL and anionic pectin. The nature of the complexes formed depended on the mass ratio of pectin to ε-PL (R(P-PL)), since this determined their electrical characteristics, aggregation stability, and antimicrobial efficacy. The electrical charge on the complexes went from positive to negative with increasing R(P-PL), with the point of zero charge being around R(P-PL) ∼ 8. Soluble complexes or stable colloidal dispersions were formed at low and high R(P-PL) levels, but insoluble complexes were formed at intermediate levels (i.e., 4 ≤ R(P-PL) ≤ 16). The complexes maintained good antimicrobial activity (minimum inhibitory concentration of ε-PL < 10 μg/mL) at R(P-PL) ≤ 20 against two acid resistant spoilage yeasts: Zygosaccharomyces bailli and Saccharomyces cerevisiae. Finally, we showed that certain ε-PL-pectin complexes (10 μg/mL ε-PL; R(P-PL) ≥ 2) could be incorporated into green tea beverages without adversely affecting their appearance or physical stability. This work has shown that the function of a cationic antimicrobial agent (ε-polylysine) can be improved by incorporating it within electrostatic complexes using a food-grade anionic biopolymer (pectin).
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Affiliation(s)
- Yuhua Chang
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, USA
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Ziani K, Chang Y, McLandsborough L, McClements DJ. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6247-55. [PMID: 21520914 DOI: 10.1021/jf200450m] [Citation(s) in RCA: 159] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Thyme oil-in-water nanoemulsions stabilized by a nonionic surfactant (Tween 80, T80) were prepared as potential antimicrobial delivery systems (pH 4). The nanoemulsions were highly unstable to droplet growth and phase separation, which was attributed to Ostwald ripening due to the relatively high water solubility of thyme oil. Ostwald ripening could be inhibited by incorporating ≥75% of corn oil (a hydrophobic material with a low water solubility) into the nanoemulsion droplets. The electrical characteristics of the droplets in the nanoemulsions were varied by incorporating ionic surfactants with different charges after homogenization: a cationic surfactant (lauric arginate, LAE) or an anionic surfactant (sodium dodecyl sulfate, SDS). The antifungal activity of nanoemulsions containing positive, negative, or neutral thymol droplets was then conducted against four strains of acid-resistant spoilage yeasts: Zygosaccharomyces bailli, Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Brettanomyces naardenensis. The antifungal properties of the three surfactants (T80, LAE, SDS) were also tested in the absence of thymol droplets. Both ionic surfactants showed strong antifungal activity in the absence of thymol droplets, but no antimicrobial activity in their presence. This effect was attributed to partitioning of the antimicrobial surfactant molecules between the oil droplet and microbial surfaces, thereby reducing the effective concentration of active surfactants available to act as antimicrobials. This study shows oil droplets may decrease the efficacy of surfactant-based antimicrobials, which has important consequences for formulating effective antimicrobial agents for utilization in emulsion-based food and beverage products.
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Affiliation(s)
- Khalid Ziani
- Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003, USA
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