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Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product
The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vi...
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Published in: | Food research international 2017-06, Vol.96, p.154-160 |
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container_start_page | 154 |
container_title | Food research international |
container_volume | 96 |
creator | Gonçalves, Nathalia Dias Pena, Fabíola de Lima Sartoratto, Adilson Derlamelina, Camila Duarte, Marta Cristina Teixeira Antunes, Adriane Elisabete Costa Prata, Ana Silvia |
description | The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vitro activity, with values below 0.50mg/mL for almost all the microorganisms tested. Also, MIC values for the encapsulated oil was lower than for the free oil, probably due to the protective micro-environment promoted by the particle wall. The microparticles applied to cakes samples conferred protection against the volatilization of the encapsulated oil and promoted a minimum shelf life of 30days without the use of synthetic preservatives.
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•Thyme oil was efficient against bacteria and molds.•Microparticles were ten times more effective than the free oil in the “in vitro” test.•Shelf life of the cakes with added microparticles was improved (>30days). |
doi_str_mv | 10.1016/j.foodres.2017.03.006 |
format | article |
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•Thyme oil was efficient against bacteria and molds.•Microparticles were ten times more effective than the free oil in the “in vitro” test.•Shelf life of the cakes with added microparticles was improved (>30days).</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2017.03.006</identifier><identifier>PMID: 28528094</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>Complex coacervation ; Food spoilage ; Fungi ; Natural food preservative ; Thyme oil</subject><ispartof>Food research international, 2017-06, Vol.96, p.154-160</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-11a32e254f392b750047b12366d17125951b1afac429433e6b46fae5872d2cd53</citedby><cites>FETCH-LOGICAL-c431t-11a32e254f392b750047b12366d17125951b1afac429433e6b46fae5872d2cd53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28528094$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gonçalves, Nathalia Dias</creatorcontrib><creatorcontrib>Pena, Fabíola de Lima</creatorcontrib><creatorcontrib>Sartoratto, Adilson</creatorcontrib><creatorcontrib>Derlamelina, Camila</creatorcontrib><creatorcontrib>Duarte, Marta Cristina Teixeira</creatorcontrib><creatorcontrib>Antunes, Adriane Elisabete Costa</creatorcontrib><creatorcontrib>Prata, Ana Silvia</creatorcontrib><title>Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vitro activity, with values below 0.50mg/mL for almost all the microorganisms tested. Also, MIC values for the encapsulated oil was lower than for the free oil, probably due to the protective micro-environment promoted by the particle wall. The microparticles applied to cakes samples conferred protection against the volatilization of the encapsulated oil and promoted a minimum shelf life of 30days without the use of synthetic preservatives.
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•Thyme oil was efficient against bacteria and molds.•Microparticles were ten times more effective than the free oil in the “in vitro” test.•Shelf life of the cakes with added microparticles was improved (>30days).</description><subject>Complex coacervation</subject><subject>Food spoilage</subject><subject>Fungi</subject><subject>Natural food preservative</subject><subject>Thyme oil</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhq2Kii6FnwDysRyS-iOO4xNCVfmQKnEpZ8uxJ8VLNlk89kr77-tqF66cRho9M-_MQ8h7zlrOeH-7bad1DQmwFYzrlsmWsf6CbPigZaN5p16RDTO9bIzpzRV5g7hllVDavCZXYlBiYKbbEH-_eLfHMrsMgeZfxx3Qm8daCtJDmZ9civiRAiIsObqZrnGmBSvqkDq6uFxS7e7rHZAOLscD0LjQ0f2GdKztNRSf35LLyc0I7871mvz8cv949615-PH1-93nh8Z3kueGcycFCNVN0ohRK8Y6PXIh-z5wzYUyio_cTc53wnRSQj92_eRADVoE4YOS1-TmtLfm_imA2e4iephnt8Ba0HLDuGRGy6Gi6oT6tCImmOw-xZ1LR8uZffFrt_bs1774tUzaaq_OfThHlHEH4d_UX6EV-HQCoD56iJAs-giLhxAT-GzDGv8T8QzPmY8J</recordid><startdate>201706</startdate><enddate>201706</enddate><creator>Gonçalves, Nathalia Dias</creator><creator>Pena, Fabíola de Lima</creator><creator>Sartoratto, Adilson</creator><creator>Derlamelina, Camila</creator><creator>Duarte, Marta Cristina Teixeira</creator><creator>Antunes, Adriane Elisabete Costa</creator><creator>Prata, Ana Silvia</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201706</creationdate><title>Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product</title><author>Gonçalves, Nathalia Dias ; Pena, Fabíola de Lima ; Sartoratto, Adilson ; Derlamelina, Camila ; Duarte, Marta Cristina Teixeira ; Antunes, Adriane Elisabete Costa ; Prata, Ana Silvia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-11a32e254f392b750047b12366d17125951b1afac429433e6b46fae5872d2cd53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Complex coacervation</topic><topic>Food spoilage</topic><topic>Fungi</topic><topic>Natural food preservative</topic><topic>Thyme oil</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gonçalves, Nathalia Dias</creatorcontrib><creatorcontrib>Pena, Fabíola de Lima</creatorcontrib><creatorcontrib>Sartoratto, Adilson</creatorcontrib><creatorcontrib>Derlamelina, Camila</creatorcontrib><creatorcontrib>Duarte, Marta Cristina Teixeira</creatorcontrib><creatorcontrib>Antunes, Adriane Elisabete Costa</creatorcontrib><creatorcontrib>Prata, Ana Silvia</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gonçalves, Nathalia Dias</au><au>Pena, Fabíola de Lima</au><au>Sartoratto, Adilson</au><au>Derlamelina, Camila</au><au>Duarte, Marta Cristina Teixeira</au><au>Antunes, Adriane Elisabete Costa</au><au>Prata, Ana Silvia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2017-06</date><risdate>2017</risdate><volume>96</volume><spage>154</spage><epage>160</epage><pages>154-160</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vitro activity, with values below 0.50mg/mL for almost all the microorganisms tested. Also, MIC values for the encapsulated oil was lower than for the free oil, probably due to the protective micro-environment promoted by the particle wall. The microparticles applied to cakes samples conferred protection against the volatilization of the encapsulated oil and promoted a minimum shelf life of 30days without the use of synthetic preservatives.
[Display omitted]
•Thyme oil was efficient against bacteria and molds.•Microparticles were ten times more effective than the free oil in the “in vitro” test.•Shelf life of the cakes with added microparticles was improved (>30days).</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>28528094</pmid><doi>10.1016/j.foodres.2017.03.006</doi><tpages>7</tpages></addata></record> |
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subjects | Complex coacervation Food spoilage Fungi Natural food preservative Thyme oil |
title | Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product |
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