Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions

The mixture of peppermint oil (PO) with medium-chain triacylglycerol was emulsified in water and stabilized with a food-grade biopolymer, modified starch, to form PO nanoemulsions. The effects of emulsifying conditions including homogenization pressure, the number of processing cycles, and oil loadi...

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Bibliographic Details

Published in:	Journal of agricultural and food chemistry 2012-08, Vol.60 (30), p.7548-7555
Main Authors:	Liang, Rong, Xu, Shiqi, Shoemaker, Charles F, Li, Yue, Zhong, Fang, Huang, Qingrong
Format:	Article
Language:	eng
Subjects:	Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology antibacterial properties Biological and medical sciences biopolymers Biopolymers - chemistry Emulsions Fat industries Food industries Food microbiology foods Fundamental and applied biological sciences. Psychology Gram-Positive Bacteria - drug effects light scattering Listeria monocytogenes Listeria monocytogenes - drug effects Microbial Sensitivity Tests minimum inhibitory concentration modified starch nanoemulsions Nanostructures - chemistry Oils, Volatile - chemistry Oils, Volatile - pharmacology Particle Size peppermint oil Plant Oils - chemistry Plant Oils - pharmacology shelf life Staphylococcus aureus Staphylococcus aureus - drug effects Starch - chemistry storage time triacylglycerols Viscosity
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