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Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicans

This study examined the impact of emulsifier type on the physicochemical characteristics and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy lecithin, and gum arabic. GC/MS analysis showed that the major components of the Lippia graveolens essential oils were thymol...

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Published in:Food science and biotechnology 2019, 28(2), , pp.441-448
Main Authors: Herrera-Rodríguez, S. E., López-Rivera, R. J., García-Márquez, E., Estarrón-Espinosa, M., Espinosa-Andrews, H.
Format: Article
Language:English
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Summary:This study examined the impact of emulsifier type on the physicochemical characteristics and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy lecithin, and gum arabic. GC/MS analysis showed that the major components of the Lippia graveolens essential oils were thymol (31.7%), p -cymene (18.7%), and carvacrol (14.6%). The oil-in-water emulsions were made using ultrasonic technology in which thymol and carvacrol quantities were 12.26–13.67 g/L and 5.6–6.2 g/L, respectively. The droplet size of the emulsions followed the next descendent order: gum arabic > lecithin > T80. The zeta potential of the emulsions favored the stability against coalescence. Finally, the antifungal activity of the emulsions was evaluated, in which, 30 µL/mL of gum arabic or hydroxylated soy lecithin emulsions inhibited the growth of Candida albicans . The result suggests that Mexican oregano essential oil emulsions can be used as an antifungal against of C. albicans.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-018-0499-6