Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9046
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dc.contributor.authorAkbaş, Elif-
dc.contributor.authorSöyler, U. Betül-
dc.contributor.authorÖztop, Mecit Halil-
dc.date.accessioned2020-07-25T22:03:17Z
dc.date.available2020-07-25T22:03:17Z
dc.date.issued2019-05
dc.identifier.issn0273-2289
dc.identifier.issn1559-0291
dc.identifier.issn0273-2289-
dc.identifier.issn1559-0291-
dc.identifier.urihttps://doi.org/10.1007/s12010-018-2901-5
dc.identifier.urihttps://hdl.handle.net/11147/9046
dc.descriptionPubMed: 30311173en_US
dc.description.abstractOleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by microfluidization and stabilized with sucrose monopalmitate (SMP) and lecithin. The difference in size and distribution of droplets determined the nanoemulsion behavior mainly due to the interaction of emulsifiers between oil and aqueous phase. The hydrophilic interaction between SMP and aqueous phase and the hydrophobic interaction between lecithin and oil phase were monitored with NMR relaxometry. OC nanoemulsion fabricated with SMP showed the best transparency with smallest droplet size (around 34nm) and stable with glycerol after 28days at ambient storage. Lecithin containing nanoemulsions showed improved bioactivity as showing antioxidant (0.82mg DPPH/L) and antimicrobial (3.40 log for Escherichia coli and 4.37 log for Staphylococcus aureus) activity. Finally, results have important implications to determine the appropriate formulation conditions for OC with food-grade surfactants to be used in pharmaceuticals and food industry.en_US
dc.language.isoenen_US
dc.publisherHumana Pressen_US
dc.relation.ispartofApplied Biochemistry and Biotechnologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNanoemulsionen_US
dc.subjectOleoresin capsicumen_US
dc.subjectSucrose monopalmitateen_US
dc.subjectLecithinen_US
dc.subjectNMRen_US
dc.subjectAntimicrobial-antioxidant activityen_US
dc.titlePhysicochemical and antimicrobial properties of oleoresin capsicum nanoemulsions formulated with lecithin and sucrose monopalmitateen_US
dc.typeArticleen_US
dc.institutionauthorAkbaş, Elif
dc.institutionauthorAkbaş, Elif-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume188en_US
dc.identifier.issue1en_US
dc.identifier.startpage54en_US
dc.identifier.endpage71en_US
dc.identifier.wosWOS:000467534600005en_US
dc.identifier.scopus2-s2.0-85055340400en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1007/s12010-018-2901-5-
dc.identifier.pmid30311173en_US
dc.relation.doi10.1007/s12010-018-2901-5en_US
dc.coverage.doi10.1007/s12010-018-2901-5en_US
dc.identifier.wosqualityQ3-
dc.identifier.scopusqualityQ2-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextWith Fulltext-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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