On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particles
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F16%3A43874584" target="_blank" >RIV/70883521:28610/16:43874584 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/16:43874584
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0268005X16302806" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0268005X16302806</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodhyd.2016.06.031" target="_blank" >10.1016/j.foodhyd.2016.06.031</a>
Alternative languages
Result language
angličtina
Original language name
On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particles
Original language description
Formation, droplet size and antibacterial activity of emulsions stabilized with cellulose particles, namely cellulose nanocrystals (CNCs) and microfibrillated cellulose (MFC) were investigated. The effects of the oil-in-water ratio (10/90 to 40/60), type and concentration of cellulose (0.1-1.0%) on the physico-chemical characteristics of the emulsions containing three different antimicrobial oils (cinnamaldehyde, eugenol and limonene) were studied. Emulsions were characterized in terms of emulsification indexes, encapsulation efficiency and droplet size and distribution. Stability during the eight-week storage period and after mild centrifugation were evaluated. The results showed that it is possible to produce oil-in-water CNC and MFC-stabilized Pickering emulsions with antimicrobial oil content as high as 40 wt%. Furthermore, emulsions showed good stability during storage and towards mild centrifugation. Antibacterial activity of the emulsions investigated using agar diffusion and broth dilution methods was mainly influenced by the type and content of antibacterial oil. Type of nanocellulose particles used for stabilization of emulsion droplets showed only a minor contribution, when high concentrations of oil were used. Results also suggested that the antibacterial effect was dependent primarily on direct interaction between emulsion droplets and pathogens, while the impact of free, non-encapsulated oil was only marginal. However, when low concentrations of emulsion were used, the role of the nature of nanocellulose could be evidenced, and MFC-stabilized emulsions exhibited better antibacterial activities compared to CNC-stabilized.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CE - Biochemistry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/LO1504" target="_blank" >LO1504: Centre of Polymer Systems Plus</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
C - Předmět řešení projektu podléhá obchodnímu tajemství (§ 504 Občanského zákoníku), ale název projektu, cíle projektu a u ukončeného nebo zastaveného projektu zhodnocení výsledku řešení projektu (údaje P03, P04, P15, P19, P29, PN8) dodané do CEP, jsou upraveny tak, aby byly zveřejnitelné.
Data specific for result type
Name of the periodical
Food Hydrocolloids
ISSN
0268-005X
e-ISSN
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Volume of the periodical
61
Issue of the periodical within the volume
Neuveden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
13
Pages from-to
780-792
UT code for WoS article
000382253400085
EID of the result in the Scopus database
2-s2.0-84978058437