Insert INTO PMID_Summary(PMID,summaryText,IPAddress,dtCreated) VALUES (30761360, '** The study investigated the antimicrobial properties of a coconut oil-in-water emulsion and its effectiveness against food-spoiling agents and yeast. ** The research used various techniques, including agar diffusion and MIC/MBC tests, to assess the emulsion\'s activity against specific bacteria and confirmed the presence of active fatty acids. ** Results revealed that the emulsion showed significant antibacterial effects, as evidenced by changes in microbial morphology and chemical composition, highlighting its potential applications in food technology. **','18.117.184.236',now()) Antimicrobial activity of coconut oil-in-water emulsion on and EPEC associated to . | LitMetric
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Antimicrobial activity of coconut oil-in-water emulsion on and EPEC associated to .

Susy Ferraz de Oliveira Ivon Pinheiro Lôbo Rosenira Serpa da Cruz João Luciano Andrioli Camila Pacheco S M da Mata Glêydison Amarante Soares Edvan do Carmo Santos Elizama Aguiar-Oliveira Marcelo Franco Aline Oliveira da Conceição

Heliyon

Department of Biological Science, State University of Santa Cruz, Ilhéus, Bahia, Brazil.

Published: November 2018

AI Article Synopsis

  • The study investigated the antimicrobial properties of a coconut oil-in-water emulsion and its effectiveness against food-spoiling agents and yeast.
  • The research used various techniques, including agar diffusion and MIC/MBC tests, to assess the emulsion's activity against specific bacteria and confirmed the presence of active fatty acids.
  • Results revealed that the emulsion showed significant antibacterial effects, as evidenced by changes in microbial morphology and chemical composition, highlighting its potential applications in food technology.

Article Abstract

has been considered both a food-spoiling agent and a type of yeast with fermentation properties. In this study, the authors have evaluated the antimicrobial activity of a coconut oil-in-water emulsion associated to the presence of . Fresh coconut kernels were used to obtain the coconut oil-in-water emulsion, the sterile coconut oil-in-water emulsion by decantation, and the coconut oil by means of a heating process. Commercial virgin coconut oil was also used. Agar diffusion, minimal inhibitory concentration and minimal bactericidal concentration (MIC/MBC) techniques were employed to evaluate antimicrobial activity against and . The isolate was identified and confirmed. Coconut milk-derived fatty acids were characterized by acid index and thin layer chromatography. Scanning electronic microscopy was performed to evaluate the morphology of the microorganisms. Lipase activity of isolate was also detected. Coconut oil-in-water emulsion associated to was active against both bacteria. Thin layer chromatography confirmed the presence of triglycerides and free fatty acids. The acid index showed higher acidity potential for the coconut oil-in-water emulsion. The microscopic images showed antibacterial action through the formation of membrane holes' and demonstrated yeast shape. All the above show new potentials for and coconut oil-in-water emulsion in food technology.

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 Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6286180PMC
http://dx.doi.org/10.1016/j.heliyon.2018.e00924DOI Listing

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