Effect of Microfluidization Condition on Physicochemical Properties and Inhibitory Activity of Nanoemulsion Loaded with Natural Antibacterial Mixture
The main objective of this study was to investigate the effects of the microfluidic pressure (600–1200 bar) and cycles (2–4) on the inhibitory activity and physicochemical properties of the nanoemulsion loaded with a natural antibacterial mixture (i.e., citral, trans-2-hexen-1-ol, and linalool, 1:1:...
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| Veröffentlicht in: | Food and bioprocess technology 2018-03, Vol.11 (3), p.645-659 |
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| creator | Taghavi, Elham Mirhosseini, Hamed Rukayadi, Yaya Radu, Son Biabanikhankahdani, Roya |
| description | The main objective of this study was to investigate the effects of the microfluidic pressure (600–1200 bar) and cycles (2–4) on the inhibitory activity and physicochemical properties of the nanoemulsion loaded with a natural antibacterial mixture (i.e., citral, trans-2-hexen-1-ol, and linalool, 1:1:1
w
/
w
). The current study showed that the microfluidization at 1000 bar for 4 cycles resulted in the most stable antibacterial nanoemulsion with the smallest droplets. In most cases, the cycle had the more significant effect than the pressure on the physicochemical properties of the antibacterial nanoemulsion. The minimal inhibitory concentrations (MICs) for
Salmonella Typhi
,
Escherichia coli
O157:H7,
Staphylococcus aureus
, and
Listeria monocytogenes
were 2500, 5000, 1250, and 5000 μg/ml, respectively. In general, the microfluidization condition did not significantly affect the ξ-potential and inhibitory activity of the antibacterial nanoemulsion. The microfluidization at 1350 bar and 3 cycles was the overall optimum preparation condition. There was an insignificant (
p
> 0.05) difference between the experimental and predicted optimum point. This verified the adequacy of the response surface models fitted for explaining the properties of antibacterial nanoemulsion as a function of microfluidization condition. |
| doi_str_mv | 10.1007/s11947-017-2037-6 |
| format | Article |
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w
/
w
). The current study showed that the microfluidization at 1000 bar for 4 cycles resulted in the most stable antibacterial nanoemulsion with the smallest droplets. In most cases, the cycle had the more significant effect than the pressure on the physicochemical properties of the antibacterial nanoemulsion. The minimal inhibitory concentrations (MICs) for
Salmonella Typhi
,
Escherichia coli
O157:H7,
Staphylococcus aureus
, and
Listeria monocytogenes
were 2500, 5000, 1250, and 5000 μg/ml, respectively. In general, the microfluidization condition did not significantly affect the ξ-potential and inhibitory activity of the antibacterial nanoemulsion. The microfluidization at 1350 bar and 3 cycles was the overall optimum preparation condition. There was an insignificant (
p
> 0.05) difference between the experimental and predicted optimum point. This verified the adequacy of the response surface models fitted for explaining the properties of antibacterial nanoemulsion as a function of microfluidization condition.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-017-2037-6</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Adequacy ; Agriculture ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Citral ; E coli ; Emulsions ; Food Science ; Linalool ; Listeria ; Microfluidics ; Nanoemulsions ; Original Paper ; Physicochemical properties ; Pressure effects ; Properties (attributes) ; Response surface methodology ; Salmonella</subject><ispartof>Food and bioprocess technology, 2018-03, Vol.11 (3), p.645-659</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2017</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2017.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-1746919eb91b0d9f8162f8b5ab08cd51a343c9c59b94d720dc30a80eb334c4a33</citedby><cites>FETCH-LOGICAL-c316t-1746919eb91b0d9f8162f8b5ab08cd51a343c9c59b94d720dc30a80eb334c4a33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-017-2037-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-017-2037-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Taghavi, Elham</creatorcontrib><creatorcontrib>Mirhosseini, Hamed</creatorcontrib><creatorcontrib>Rukayadi, Yaya</creatorcontrib><creatorcontrib>Radu, Son</creatorcontrib><creatorcontrib>Biabanikhankahdani, Roya</creatorcontrib><title>Effect of Microfluidization Condition on Physicochemical Properties and Inhibitory Activity of Nanoemulsion Loaded with Natural Antibacterial Mixture</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>The main objective of this study was to investigate the effects of the microfluidic pressure (600–1200 bar) and cycles (2–4) on the inhibitory activity and physicochemical properties of the nanoemulsion loaded with a natural antibacterial mixture (i.e., citral, trans-2-hexen-1-ol, and linalool, 1:1:1
w
/
w
). The current study showed that the microfluidization at 1000 bar for 4 cycles resulted in the most stable antibacterial nanoemulsion with the smallest droplets. In most cases, the cycle had the more significant effect than the pressure on the physicochemical properties of the antibacterial nanoemulsion. The minimal inhibitory concentrations (MICs) for
Salmonella Typhi
,
Escherichia coli
O157:H7,
Staphylococcus aureus
, and
Listeria monocytogenes
were 2500, 5000, 1250, and 5000 μg/ml, respectively. In general, the microfluidization condition did not significantly affect the ξ-potential and inhibitory activity of the antibacterial nanoemulsion. The microfluidization at 1350 bar and 3 cycles was the overall optimum preparation condition. There was an insignificant (
p
> 0.05) difference between the experimental and predicted optimum point. This verified the adequacy of the response surface models fitted for explaining the properties of antibacterial nanoemulsion as a function of microfluidization condition.</description><subject>Adequacy</subject><subject>Agriculture</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Citral</subject><subject>E coli</subject><subject>Emulsions</subject><subject>Food Science</subject><subject>Linalool</subject><subject>Listeria</subject><subject>Microfluidics</subject><subject>Nanoemulsions</subject><subject>Original Paper</subject><subject>Physicochemical properties</subject><subject>Pressure effects</subject><subject>Properties (attributes)</subject><subject>Response surface methodology</subject><subject>Salmonella</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kM1qGzEURofSQFOnD9DdQNeT3DvS_GhpTJoY7DSLZC00kqa-xh65kiaN8x5532rq0K4CAl1J33cEJ8u-IlwiQHMVEAVvCsCmKIE1Rf0hO0fBqqJCLj7-mxl8yj6HsAWogSM7z16v-97qmLs-X5P2rt-NZOhFRXJDvnCDob9TWvebYyDt9MbuSatdfu_dwfpINuRqMPly2FBH0fljPteRnigeJ-idGpzdj7swUVZOGWvy3xQ36SGOPmHmQ6RO6Wg9pdOantO1vcjOerUL9svbPssev18_LG6L1Y-b5WK-KjTDOhbY8FqgsJ3ADozoW6zLvu0q1UGrTYWKcaaFrkQnuGlKMJqBasF2jHHNFWOz7NuJe_Du12hDlFs3-iF9KUuO0NYcsE4pPKWSnxC87eXB0175o0SQk315si-TfTnZl1OnPHVCyg4_rf9Pfr_0B5Kuir8</recordid><startdate>20180301</startdate><enddate>20180301</enddate><creator>Taghavi, Elham</creator><creator>Mirhosseini, Hamed</creator><creator>Rukayadi, Yaya</creator><creator>Radu, Son</creator><creator>Biabanikhankahdani, Roya</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20180301</creationdate><title>Effect of Microfluidization Condition on Physicochemical Properties and Inhibitory Activity of Nanoemulsion Loaded with Natural Antibacterial Mixture</title><author>Taghavi, Elham ; Mirhosseini, Hamed ; Rukayadi, Yaya ; Radu, Son ; Biabanikhankahdani, Roya</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-1746919eb91b0d9f8162f8b5ab08cd51a343c9c59b94d720dc30a80eb334c4a33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Adequacy</topic><topic>Agriculture</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Citral</topic><topic>E coli</topic><topic>Emulsions</topic><topic>Food Science</topic><topic>Linalool</topic><topic>Listeria</topic><topic>Microfluidics</topic><topic>Nanoemulsions</topic><topic>Original Paper</topic><topic>Physicochemical properties</topic><topic>Pressure effects</topic><topic>Properties (attributes)</topic><topic>Response surface methodology</topic><topic>Salmonella</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Taghavi, Elham</creatorcontrib><creatorcontrib>Mirhosseini, Hamed</creatorcontrib><creatorcontrib>Rukayadi, Yaya</creatorcontrib><creatorcontrib>Radu, Son</creatorcontrib><creatorcontrib>Biabanikhankahdani, Roya</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Taghavi, Elham</au><au>Mirhosseini, Hamed</au><au>Rukayadi, Yaya</au><au>Radu, Son</au><au>Biabanikhankahdani, Roya</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Microfluidization Condition on Physicochemical Properties and Inhibitory Activity of Nanoemulsion Loaded with Natural Antibacterial Mixture</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2018-03-01</date><risdate>2018</risdate><volume>11</volume><issue>3</issue><spage>645</spage><epage>659</epage><pages>645-659</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>The main objective of this study was to investigate the effects of the microfluidic pressure (600–1200 bar) and cycles (2–4) on the inhibitory activity and physicochemical properties of the nanoemulsion loaded with a natural antibacterial mixture (i.e., citral, trans-2-hexen-1-ol, and linalool, 1:1:1
w
/
w
). The current study showed that the microfluidization at 1000 bar for 4 cycles resulted in the most stable antibacterial nanoemulsion with the smallest droplets. In most cases, the cycle had the more significant effect than the pressure on the physicochemical properties of the antibacterial nanoemulsion. The minimal inhibitory concentrations (MICs) for
Salmonella Typhi
,
Escherichia coli
O157:H7,
Staphylococcus aureus
, and
Listeria monocytogenes
were 2500, 5000, 1250, and 5000 μg/ml, respectively. In general, the microfluidization condition did not significantly affect the ξ-potential and inhibitory activity of the antibacterial nanoemulsion. The microfluidization at 1350 bar and 3 cycles was the overall optimum preparation condition. There was an insignificant (
p
> 0.05) difference between the experimental and predicted optimum point. This verified the adequacy of the response surface models fitted for explaining the properties of antibacterial nanoemulsion as a function of microfluidization condition.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-017-2037-6</doi><tpages>15</tpages></addata></record> |
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| subjects | Adequacy Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Citral E coli Emulsions Food Science Linalool Listeria Microfluidics Nanoemulsions Original Paper Physicochemical properties Pressure effects Properties (attributes) Response surface methodology Salmonella |
| title | Effect of Microfluidization Condition on Physicochemical Properties and Inhibitory Activity of Nanoemulsion Loaded with Natural Antibacterial Mixture |
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