Effects of the components of two antimicrobial emulsions on food-borne pathogens

J. P. Ferreira, D. Alves, O. Neves, J. Silva, P. A. Gibbs, P. C. Teixeira*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

45 Citações (Scopus)
24 Transferências (Pure)

Resumo

Several recent reports in the literature show that some microemulsions and nanoemulsions have interesting antimicrobial properties. However, those studies lacked appropriate controls showing the action of the isolated components at similar concentrations. In this study we demonstrate that the bactericidal effects of two previously studied emulsions are due predominantly to one of their components. In fact, the bioactivity of those compounds, namely tributyl phosphate and n-pentanol, is diminished when incorporated in the dispersed oil phases. Therefore, we suggest that future work regarding the antimicrobial action of emulsions include controls similar to the ones carried out in this research.

Idioma originalEnglish
Páginas (de-até)227-230
Número de páginas4
RevistaFood Control
Volume21
Número de emissão3
DOIs
Estado da publicaçãoPublicado - mar. 2010

Impressão digital

Mergulhe nos tópicos de investigação de “Effects of the components of two antimicrobial emulsions on food-borne pathogens“. Em conjunto formam uma impressão digital única.

Citação