Show simple item record

dc.contributor.authorArredondo-Ochoa, Teresita
dc.contributor.authorGarcía-Almendárez, Blanca E.
dc.contributor.authorEscamilla García, Monserrat
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorRossi-Márquez, Giovanna
dc.contributor.authorMedina-Torres, Luis
dc.contributor.authorRegalado-González, Carlos
dc.date.accessioned2018-01-26T12:41:13Z
dc.date.available2018-01-26T12:41:13Z
dc.date.issued2017-12
dc.identifier.issn1661-6596
dc.identifier.urihttp://hdl.handle.net/10459.1/62561
dc.description.abstractNanoemulsions 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.ca_ES
dc.description.sponsorshipWe are grateful to CONACyT for PhD grant to Teresita Arredondo Ochoa, and financial support for project No. 166751. Special thanks are given to Alfonso Pérez for help on DSC analysis and Ma. Lourdes Palma Tirado for technical support on micrographs.ca_ES
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3390/ijms18122712ca_ES
dc.relation.ispartofInternational Journal of Molecular Sciences, vol. 18, núm. 12, p. 2712ca_ES
dc.rightscc-by, (c) Arredondo et al., 2017ca_ES
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subjectNanoemulsionca_ES
dc.subjectOxidized corn starchca_ES
dc.subjectBeeswaxca_ES
dc.subjectAntimicrobialsca_ES
dc.titlePhysicochemical and antimicrobial characterization of beeswax–starch food-grade nanoemulsions incorporating natural antimicrobialsca_ES
dc.typearticleca_ES
dc.identifier.idgrec026510
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/ijms18122712


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by, (c) Arredondo et al., 2017
Except where otherwise noted, this item's license is described as cc-by, (c) Arredondo et al., 2017