We present self-assembled Pickering emulsions containing biocidal phytochemical oils (carvacrol and terpinen-4-ol) and β-cyclodextrin able to potentiate the antimicrobial and antibiofilm activity of miconazoctylium bromide. The carvacrol-containing emulsion is 2-fold more sensitive against and and highly active against , compared to the commercial cream containing miconazole nitrate. Moreover, this emulsion shows a synergistic effect against fungi, additive responses against bacteria, and remarkable staphylococcal biofilm eradication. These results are associated with membrane permeabilization, enzymes inhibition, and the accumulation of reactive oxygen species in microorganisms.
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http://dx.doi.org/10.1021/acs.langmuir.0c00314 | DOI Listing |
Int J Food Microbiol
January 2025
Department of Food Science and Technology, Ayatollah Amoi Branch, Islamic Azad University, Amol, Iran.
The aim of the present research was to evaluate the effect of Urtica dioica L. (nettle) essential oil (in the forms of Pickering nanoemulsion (NEO) and free (EO)) on microbial, chemical and sensory changes of pizza cheese stored at 4 °C for 12 days. For this purpose, Escherichia coli and Listeria monocytogenes were inoculated into pizza cheese.
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January 2025
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
To enhance the surface hydrophobicity and emulsification capacity of silica colloidal particles, a natural surface modification of soy hull polysaccharides (SHP) was conducted. Here, the effects of pH and ionic strength on the stability, microstructure and rheological properties of concentrated Pickering emulsions were investigated. Experimental results show emulsions gelled at pH 2, with increasing pH (2-10), SiO-SHP absolute zeta potential (from -19.
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January 2025
Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils.
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January 2025
College of Life Science, Xinyang Normal University, Xinyang 464000, China.
The low stability of water-in-oil-in-water (W/O/W) double emulsions greatly limits their applications. Therefore, in this study, W/O/W Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) as lipophilic and hydrophilic emulsifiers, respectively. The regulation mechanism of the performance of PDEs by XG/Ly NPs was investigated, and the ability of the system to co-encapsulate epigallocatechin gallate (EGCG) and β-carotene was evaluated.
View Article and Find Full Text PDFFood Chem X
January 2025
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Herein, leaf polysaccharides (ANPs) were isolated, identified, and used as a particle emulsifier to stabilize Pickering emulsions. ANP was identified as a polysaccharide with a weight-average molecular weight of 383.10 ± 8.
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