Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread.

Pinilla, Cristian Mauricio Barreto; Thys, Roberta Cruz Silveira; Brandelli, Adriano

Pinilla, Cristian Mauricio Barreto; Thys, Roberta Cruz Silveira; Brandelli, Adriano.

Affiliation

Pinilla CMB; Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
Thys RCS; Laboratório de Cereais, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
Brandelli A; Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil. Electronic address: abrand@ufrgs.br.

Int J Food Microbiol ; 293: 72-78, 2019 Mar 16.

Article in En | MEDLINE | ID: mdl-30660071

Subject(s)

Antifungal Agents/pharmacology; Bread/microbiology; Garlic/chemistry; Liposomes/chemistry; Oleic Acid/chemistry; Phosphatidylcholines/chemistry; Calorimetry, Differential Scanning; Food Contamination; Food Microbiology; Food Safety; Nanocapsules/chemistry; Plant Extracts/pharmacology; Spectroscopy, Fourier Transform Infrared; Triticum/chemistry; Triticum/microbiology

Key words

Antimicrobial; Biopreservative; Nanobiotechnology; Natural compounds

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Full text: 1 Database: MEDLINE Main subject: Phosphatidylcholines / Bread / Oleic Acid / Garlic / Liposomes / Antifungal Agents Language: En Journal: Int J Food Microbiol Year: 2019 Type: Article Affiliation country: Brazil

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