Formulation and Antimicrobial Activity on Escherichia coli of Nanoemulsion Coated with Whey Protein Isolate

• 발행기관: 한국축산식품학회
• 저자명: Piyawan Bejrapha Mi Jung Choi Suvimol Surassmo Ji Yeon Chun Sang Gi Min
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제4호, 543~550쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.08.31

영문 초록

Various concentrations of whey protein isolate (WPI), such as 0.1, 0.5, 1.0, 2.5, and 5.0%(w/v), containing 1.0%(w/v) eugenol were prepared by high speed homogenization to formulate nanoemulsions (NEs) and to investigate their antimicrobial activity. The results showed that particle size decreased according to increases in WPI concentration. Similarly, the ζ-potential value was reduced to a negative charge when using WPI concentrations >0.1%(w/v). In contrast, no significant differences in particle size were observed during 1 mon of storage, except for the 0.1%(w/v) WPI NE. The ζ-potential value depended on the increase in WPI concentration and storage duration, except for NE1 and NE5, suggesting that a low or high concentration of emulsifier was not effective for maintaining the droplet form of the eugenol NE. The results of an antibacterial effect investigation indicated that the growth of Escherichia coli was inhibited based on an increase in eugenol concentration in all NE formulations. Moreover, a membrane permeability study showed that total leakage content increased according to incubation time.

키워드

eugenol whey protein isolated antimicrobial activity nanoemulsions encapsulation