Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.res.in/14863/
https://doi.org/10.1016/j.foodchem.2021.129876 |
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| Title |
Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances
anthocyanin stability and anti-quorum sensing activity: Comparison of
degradation kinetics.
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| Creator |
Nazareth, Maria Sheeba
Shreelakshmi, S. V. Pooja, J. Rao Nandini, P. Shetty |
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| Subject |
02 Emulsions
24 Fruits |
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| Description |
The low stability of anthocyanins is a constraint in the food industry. The present work has been carried out to
overcome this low stability by encapsulating fruit concentrate of underutilized plant Carissa spinarum (CS) with
polyphenols in microemulsions (CSME) and nanoemulsions (CSNE). Increasing the amount of CS reduced the
particle size from 1154 to 70–300 nm whereas addition of Tween 80 reduced it optimally to 5–25 nm. Degradation
of anthocyanins in control and ME/NE proceeded with zero- and first-order reaction rates, respectively, at
28 ◦C (half-life 6, 25 and 40 days, respectively). The degradation kinetics of phenolics-flavonoids were also
studied. CSNE exhibited higher anti-quorum sensing (QS) activity than CSME against Chromobacterium violaceum
(73.7%); it inhibited biofilm formation by 70.1 and 64.4% in Pseudomonas aeruginosa, and Yersinia enterocolitica,
respectively. This is the first report of using the more stable ME/NE to study anti-QS activity, an alternative to
conventional antibiotics.
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.res.in/14863/1/Food%20Chemistry%20359%20%282021%29%20129876.pdf
Nazareth, Maria Sheeba and Shreelakshmi, S. V. and Pooja, J. Rao and Nandini, P. Shetty (2021) Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics. Food Chemistry, 359. p. 129876. ISSN 0308-8146 |
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