Physicochemical and antimicrobial characterization of beeswax–starch food-grade nanoemulsions incorporating natural antimicrobials
García-Almendárez, Blanca E.
Escamilla García, Monserrat
MetadataShow full item record
Nanoemulsions are feasible delivery systems of lipophilic compounds, showing potential as edible coatings with enhanced functional properties. The aim of this work was to study the effect of emulsifier type (stearic acid (SA), Tween 80 (T80) or Tween 80/Span 60 (T80/S60)) and emulsification process (homogenization, ultrasound or microfluidization) on nanoemulsion formation based on oxidized corn starch, beeswax (BW) and natural antimicrobials (lauric arginate and natamycin). The response variables were physicochemical properties, rheological behavior, wettability and antimicrobial activity of BW–starch nanoemulsions (BW–SN). The BW–SN emulsified using T80 and microfluidized showed the lowest droplet size (77.6 ± 6.2 nm), a polydispersion index of 0.4 ± 0.0 and whiteness index (WI) of 31.8 ± 0.8. This BW–SN exhibited a more negative ζ-potential: −36 ± 4 mV, and Newtonian flow behavior, indicating great stability. BW–SN antimicrobial activity was not affected by microfluidization nor the presence of T80, showing inhibition of the deteriorative fungi R. stolonifer, C. gloeosporioides and B. cinerea, and the pathogenic bacterium S. Saintpaul. In addition, regardless of emulsifier type and emulsification process, BW–SN applied on the tomato surface exhibited low contact angles (38.5° to 48.6°), resulting in efficient wettability (−7.0 mN/m to −8.9 mN/m). These nanoemulsions may be useful to produce edible coatings to preserve fresh-produce quality and safety.
Is part ofInternational Journal of Molecular Sciences, vol. 18, núm. 12, p. 2712
European research projects
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
Design and characterization of corn starch edible films including beeswax and natural antimicrobials Arredondo-Ochoa, Teresita; García-Almendárez, Blanca E.; Amaro Reyes, Aldo; Rivera Pastrana, Dulce M.; Gutiérrez López, Gustavo F.; Martín Belloso, Olga; Regalado-González, Carlos (Springer Science+Business Media New York, 2017)The effectiveness of edible films (EFs) used as coatings to maintain the quality and safety of fresh produce for long time depends on their functional properties characterization. This study was aimed to design and evaluate ...
Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties Acevedo Fani, Alejandra; Salvia Trujillo, Laura; Rojas Grau, María Alejandra; Martín Belloso, Olga (Elsevier, 2015-05-01)Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits ...
Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage Guerra-Rosas, María Inés; Morales-Castro, Juliana; Cubero Márquez, Miguel Angel; Salvia Trujillo, Laura; Martín Belloso, Olga (Elsevier, 2017)The antimicrobial activity against Escherichia coli and Listeria innocua of nanoemulsions containing oregano, thyme, lemongrass or mandarin essential oils and high methoxyl pectin was assessed during a long-term storage ...