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David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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fabrication stability and efficacy of dual component antimicrobial nanoemulsions essential oil Thyme oil and cationic surfactant lauric arginate
Food Chemistry, 2015Co-Authors: Yuhua Chang, David Julian Mcclements, Lynne MclandsboroughAbstract:The influence of a cationic surfactant (lauric arginate, LAE) on the physical properties and antimicrobial efficacy of Thyme oil nanoemulsions was investigated. Nanoemulsions prepared from pure Thyme oil were highly unstable due to Ostwald ripening, but they could be stabilized by adding a ripening inhibitor (corn oil) to the oil phase prior to homogenisation. The loading capacity and antimicrobial efficacy of Thyme oil nanoemulsions were significantly increased by adding LAE. In the absence of LAE, at least 60 wt% corn oil had to be added to the lipid phase to inhibit Ostwald ripening; but in the presence of 0.1 wt% LAE, only 30 wt% corn oil was needed. LAE addition substantially increased the antimicrobial efficacy of the Thyme oil nanoemulsions: 200 μg/ml Thyme oil was needed to inhibit growth of a spoilage yeast (Zygosaccharomyces bailii) if LAE was added, whereas ⩾ 400 μg/ml was needed in the absence of LAE.
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physical properties and antimicrobial efficacy of Thyme oil nanoemulsions influence of ripening inhibitors
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Yuhua Chang, Lynne Mclandsborough, David Julian McclementsAbstract:Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial delivery systems. 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 mixing Thyme oil with a water-insoluble ripening inhibitor (≥60 wt % corn oil or ≥50 wt % MCT in the lipid phase) before homogenization, yielding nanoemulsions with good physical stability. Physically stable Thyme oil nanoemulsions were examined for their antimicrobial activities against an acid-resistant spoilage yeast, Zygosaccharomyces bailii (ZB). Oil phase composition (ripening inhibitor type and concentration) had an appreciable influence on the antimicrobial activity of the Thyme oil nanoemulsions. In general, increasing the ripening inhibitor levels in the lipid phase reduced the antimicrobial efficacy of nanoemulsions. For example, for nanoemulsions containing 60 wt % corn oil in the ...
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physical properties and antimicrobial efficacy of Thyme oil nanoemulsions influence of ripening inhibitors
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Yuhua Chang, Lynne Mclandsborough, David Julian McclementsAbstract:Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial delivery systems. 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 mixing Thyme oil with a water-insoluble ripening inhibitor (≥60 wt % corn oil or ≥50 wt % MCT in the lipid phase) before homogenization, yielding nanoemulsions with good physical stability. Physically stable Thyme oil nanoemulsions were examined for their antimicrobial activities against an acid-resistant spoilage yeast, Zygosaccharomyces bailii (ZB). Oil phase composition (ripening inhibitor type and concentration) had an appreciable influence on the antimicrobial activity of the Thyme oil nanoemulsions. In general, increasing the ripening inhibitor levels in the lipid phase reduced the antimicrobial efficacy of nanoemulsions. For example, for nanoemulsions containing 60 wt % corn oil in the lipid phase, the minimum inhibitory concentration (MIC) of Thyme oil to inhibit ZB growth was 375 μg/mL, while for nanoemulsions containing 90 wt % corn oil in the lipid phase, even 6000 μg/mL Thyme oil could not inhibit ZB growth. This effect is also dependent on ripening inhibitor types: at the same concentration in the lipid phase, MCT decreased the antimicrobial efficacy of Thyme oil more than corn oil. For instance, when the level of ripening inhibitor in the lipid phase was 70 wt %, the MICs of Thyme oil for nanoemulsions containing corn oil and MCT were 750 and 3000 μg/mL, respectively. The results of this study have important implications for the design and utilization of nanoemulsions as antimicrobial delivery systems in the food and other industries.
Yuhua Chang - One of the best experts on this subject based on the ideXlab platform.
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fabrication stability and efficacy of dual component antimicrobial nanoemulsions essential oil Thyme oil and cationic surfactant lauric arginate
Food Chemistry, 2015Co-Authors: Yuhua Chang, David Julian Mcclements, Lynne MclandsboroughAbstract:The influence of a cationic surfactant (lauric arginate, LAE) on the physical properties and antimicrobial efficacy of Thyme oil nanoemulsions was investigated. Nanoemulsions prepared from pure Thyme oil were highly unstable due to Ostwald ripening, but they could be stabilized by adding a ripening inhibitor (corn oil) to the oil phase prior to homogenisation. The loading capacity and antimicrobial efficacy of Thyme oil nanoemulsions were significantly increased by adding LAE. In the absence of LAE, at least 60 wt% corn oil had to be added to the lipid phase to inhibit Ostwald ripening; but in the presence of 0.1 wt% LAE, only 30 wt% corn oil was needed. LAE addition substantially increased the antimicrobial efficacy of the Thyme oil nanoemulsions: 200 μg/ml Thyme oil was needed to inhibit growth of a spoilage yeast (Zygosaccharomyces bailii) if LAE was added, whereas ⩾ 400 μg/ml was needed in the absence of LAE.
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physical properties and antimicrobial efficacy of Thyme oil nanoemulsions influence of ripening inhibitors
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Yuhua Chang, Lynne Mclandsborough, David Julian McclementsAbstract:Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial delivery systems. 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 mixing Thyme oil with a water-insoluble ripening inhibitor (≥60 wt % corn oil or ≥50 wt % MCT in the lipid phase) before homogenization, yielding nanoemulsions with good physical stability. Physically stable Thyme oil nanoemulsions were examined for their antimicrobial activities against an acid-resistant spoilage yeast, Zygosaccharomyces bailii (ZB). Oil phase composition (ripening inhibitor type and concentration) had an appreciable influence on the antimicrobial activity of the Thyme oil nanoemulsions. In general, increasing the ripening inhibitor levels in the lipid phase reduced the antimicrobial efficacy of nanoemulsions. For example, for nanoemulsions containing 60 wt % corn oil in the ...
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physical properties and antimicrobial efficacy of Thyme oil nanoemulsions influence of ripening inhibitors
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Yuhua Chang, Lynne Mclandsborough, David Julian McclementsAbstract:Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial delivery systems. 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 mixing Thyme oil with a water-insoluble ripening inhibitor (≥60 wt % corn oil or ≥50 wt % MCT in the lipid phase) before homogenization, yielding nanoemulsions with good physical stability. Physically stable Thyme oil nanoemulsions were examined for their antimicrobial activities against an acid-resistant spoilage yeast, Zygosaccharomyces bailii (ZB). Oil phase composition (ripening inhibitor type and concentration) had an appreciable influence on the antimicrobial activity of the Thyme oil nanoemulsions. In general, increasing the ripening inhibitor levels in the lipid phase reduced the antimicrobial efficacy of nanoemulsions. For example, for nanoemulsions containing 60 wt % corn oil in the lipid phase, the minimum inhibitory concentration (MIC) of Thyme oil to inhibit ZB growth was 375 μg/mL, while for nanoemulsions containing 90 wt % corn oil in the lipid phase, even 6000 μg/mL Thyme oil could not inhibit ZB growth. This effect is also dependent on ripening inhibitor types: at the same concentration in the lipid phase, MCT decreased the antimicrobial efficacy of Thyme oil more than corn oil. For instance, when the level of ripening inhibitor in the lipid phase was 70 wt %, the MICs of Thyme oil for nanoemulsions containing corn oil and MCT were 750 and 3000 μg/mL, respectively. The results of this study have important implications for the design and utilization of nanoemulsions as antimicrobial delivery systems in the food and other industries.
Lynne Mclandsborough - One of the best experts on this subject based on the ideXlab platform.
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fabrication stability and efficacy of dual component antimicrobial nanoemulsions essential oil Thyme oil and cationic surfactant lauric arginate
Food Chemistry, 2015Co-Authors: Yuhua Chang, David Julian Mcclements, Lynne MclandsboroughAbstract:The influence of a cationic surfactant (lauric arginate, LAE) on the physical properties and antimicrobial efficacy of Thyme oil nanoemulsions was investigated. Nanoemulsions prepared from pure Thyme oil were highly unstable due to Ostwald ripening, but they could be stabilized by adding a ripening inhibitor (corn oil) to the oil phase prior to homogenisation. The loading capacity and antimicrobial efficacy of Thyme oil nanoemulsions were significantly increased by adding LAE. In the absence of LAE, at least 60 wt% corn oil had to be added to the lipid phase to inhibit Ostwald ripening; but in the presence of 0.1 wt% LAE, only 30 wt% corn oil was needed. LAE addition substantially increased the antimicrobial efficacy of the Thyme oil nanoemulsions: 200 μg/ml Thyme oil was needed to inhibit growth of a spoilage yeast (Zygosaccharomyces bailii) if LAE was added, whereas ⩾ 400 μg/ml was needed in the absence of LAE.
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physical properties and antimicrobial efficacy of Thyme oil nanoemulsions influence of ripening inhibitors
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Yuhua Chang, Lynne Mclandsborough, David Julian McclementsAbstract:Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial delivery systems. 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 mixing Thyme oil with a water-insoluble ripening inhibitor (≥60 wt % corn oil or ≥50 wt % MCT in the lipid phase) before homogenization, yielding nanoemulsions with good physical stability. Physically stable Thyme oil nanoemulsions were examined for their antimicrobial activities against an acid-resistant spoilage yeast, Zygosaccharomyces bailii (ZB). Oil phase composition (ripening inhibitor type and concentration) had an appreciable influence on the antimicrobial activity of the Thyme oil nanoemulsions. In general, increasing the ripening inhibitor levels in the lipid phase reduced the antimicrobial efficacy of nanoemulsions. For example, for nanoemulsions containing 60 wt % corn oil in the ...
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physical properties and antimicrobial efficacy of Thyme oil nanoemulsions influence of ripening inhibitors
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Yuhua Chang, Lynne Mclandsborough, David Julian McclementsAbstract:Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial delivery systems. 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 mixing Thyme oil with a water-insoluble ripening inhibitor (≥60 wt % corn oil or ≥50 wt % MCT in the lipid phase) before homogenization, yielding nanoemulsions with good physical stability. Physically stable Thyme oil nanoemulsions were examined for their antimicrobial activities against an acid-resistant spoilage yeast, Zygosaccharomyces bailii (ZB). Oil phase composition (ripening inhibitor type and concentration) had an appreciable influence on the antimicrobial activity of the Thyme oil nanoemulsions. In general, increasing the ripening inhibitor levels in the lipid phase reduced the antimicrobial efficacy of nanoemulsions. For example, for nanoemulsions containing 60 wt % corn oil in the lipid phase, the minimum inhibitory concentration (MIC) of Thyme oil to inhibit ZB growth was 375 μg/mL, while for nanoemulsions containing 90 wt % corn oil in the lipid phase, even 6000 μg/mL Thyme oil could not inhibit ZB growth. This effect is also dependent on ripening inhibitor types: at the same concentration in the lipid phase, MCT decreased the antimicrobial efficacy of Thyme oil more than corn oil. For instance, when the level of ripening inhibitor in the lipid phase was 70 wt %, the MICs of Thyme oil for nanoemulsions containing corn oil and MCT were 750 and 3000 μg/mL, respectively. The results of this study have important implications for the design and utilization of nanoemulsions as antimicrobial delivery systems in the food and other industries.
Johan Debevere - One of the best experts on this subject based on the ideXlab platform.
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inhibitory effect of Thyme and basil essential oils carvacrol thymol estragol linalool and p cymene towards shigella sonnei and s flexneri
Food Microbiology, 2004Co-Authors: Cf Bagamboula, Mieke Uyttendaele, Johan DebevereAbstract:There are a few reports on the antimicrobial activity of essential oils or their major constituents towards Shigella sp. The antimicrobial effect of basil and Thyme essential oil and its major constituents thymol, p-cymene, estragol, linalool, and carvacrol was determined using the agar well diffusion assay. Thyme essential oil and thymol and carvacrol showed inhibition of Shigella sp. in the agar well diffusion method. The potential of Thyme essential oil, thymol and carvacrol at 0.5% and 1.0% v/v for decontamination of lettuce was evaluated. A decrease of the shigellae was observed after washing with 0.5% while at 1% Shigella numbers dropped below the detection limit. However, the antimicrobial effect on a subsequent lettuce sample in the same decontamination solution was significantly decreased. In addition, application of Thyme essential oil or thymol or carvacrol for decontamination is hampered by sensoric properties of the lettuce (browning, strong odour).
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Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri.
Journal of food protection, 2003Co-Authors: Cf Bagamboula, Mieke Uyttendaele, Johan DebevereAbstract:Of 17 spices and herbs tested at 1% (wt/vol) in Mueller-Hinton (MH) agar, only cloves, Thyme, oregano, allspice, basil, rosemary, and marjoram showed antimicrobial effects on Shigella. The MICs of Thyme, oregano, basil, and rosemary (as determined by the agar dilution method) ranged from 0.5 to 1% (wt/vol) depending on the Shigella strain used. With the use of various combinations of temperatures (12, 22, and 37°C), pHs (5.0, 5.5, and 6.0), and NaCl concentrations (1, 2, 3, and 4%, wt/vol) and the inclusion or exclusion of Thyme or basil at 1% (wt/vol) in an MH agar model system, it was established that basil or Thyme can contribute to combination processing as a growth-inhibitory factor for Shigella spp. In the presence of basil and Thyme, Shigella flexneri did not develop CFU during the 7-day incubation period for, respectively, 14 and 16 of the 18 tested combinations, while growth was noted in the corresponding temperature–pH–NaCl concentration combinations without basil or Thyme. A growth-inhibitory e...
Cf Bagamboula - One of the best experts on this subject based on the ideXlab platform.
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inhibitory effect of Thyme and basil essential oils carvacrol thymol estragol linalool and p cymene towards shigella sonnei and s flexneri
Food Microbiology, 2004Co-Authors: Cf Bagamboula, Mieke Uyttendaele, Johan DebevereAbstract:There are a few reports on the antimicrobial activity of essential oils or their major constituents towards Shigella sp. The antimicrobial effect of basil and Thyme essential oil and its major constituents thymol, p-cymene, estragol, linalool, and carvacrol was determined using the agar well diffusion assay. Thyme essential oil and thymol and carvacrol showed inhibition of Shigella sp. in the agar well diffusion method. The potential of Thyme essential oil, thymol and carvacrol at 0.5% and 1.0% v/v for decontamination of lettuce was evaluated. A decrease of the shigellae was observed after washing with 0.5% while at 1% Shigella numbers dropped below the detection limit. However, the antimicrobial effect on a subsequent lettuce sample in the same decontamination solution was significantly decreased. In addition, application of Thyme essential oil or thymol or carvacrol for decontamination is hampered by sensoric properties of the lettuce (browning, strong odour).
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Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri.
Journal of food protection, 2003Co-Authors: Cf Bagamboula, Mieke Uyttendaele, Johan DebevereAbstract:Of 17 spices and herbs tested at 1% (wt/vol) in Mueller-Hinton (MH) agar, only cloves, Thyme, oregano, allspice, basil, rosemary, and marjoram showed antimicrobial effects on Shigella. The MICs of Thyme, oregano, basil, and rosemary (as determined by the agar dilution method) ranged from 0.5 to 1% (wt/vol) depending on the Shigella strain used. With the use of various combinations of temperatures (12, 22, and 37°C), pHs (5.0, 5.5, and 6.0), and NaCl concentrations (1, 2, 3, and 4%, wt/vol) and the inclusion or exclusion of Thyme or basil at 1% (wt/vol) in an MH agar model system, it was established that basil or Thyme can contribute to combination processing as a growth-inhibitory factor for Shigella spp. In the presence of basil and Thyme, Shigella flexneri did not develop CFU during the 7-day incubation period for, respectively, 14 and 16 of the 18 tested combinations, while growth was noted in the corresponding temperature–pH–NaCl concentration combinations without basil or Thyme. A growth-inhibitory e...
