Rhamnolipids stabilized essential oils microemulsion for antimicrobial and fruit preservation.
Food Chem
; 457: 140167, 2024 Nov 01.
Article
em En
| MEDLINE
| ID: mdl-38909451
ABSTRACT
Essential oils, well-known for their antifungal properties, are widely utilized to combat fruit decay. However, their application faces big challenges due to their high volatility and hydrophobic traits, which leads to strong odor, short effective time and poor dispersivity. This study aimed to address these challenges by formulating microemulsions consisting of essential oils and rhamnolipids. The optimized microemulsion, featuring a small particle size of 6.8 nm, exhibited higher stability and lower volatility than conventional emulsion. Notably, the prepared microemulsions demonstrated remarkable antimicrobial efficacy against E. coli, S. aureus, C. albicans, S. cerevisiae, and A. niger. The application of these microemulsions proved to be highly effective in preventing blueberry decay while preserving fruit's quality, particularly by minimizing the loss of essential nutrients such as anthocyanins. Consequently, essential oil microemulsions emerge as a highly effective postharvest preservative for fruits, offering a promising solution to extend their shelf life and enhance overall quality.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Óleos Voláteis
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Glicolipídeos
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Emulsões
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Conservação de Alimentos
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Frutas
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article