Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9046
Title: Physicochemical and antimicrobial properties of oleoresin capsicum nanoemulsions formulated with lecithin and sucrose monopalmitate
Authors: Akbaş, Elif
Söyler, U. Betül
Öztop, Mecit Halil
Keywords: Nanoemulsion
Oleoresin capsicum
Sucrose monopalmitate
Lecithin
NMR
Antimicrobial-antioxidant activity
Publisher: Humana Press
Abstract: Oleoresin 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.
Description: PubMed: 30311173
URI: https://doi.org/10.1007/s12010-018-2901-5
https://hdl.handle.net/11147/9046
ISSN: 0273-2289
1559-0291
0273-2289
1559-0291
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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