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dc.contributor.authorAkbaş, Elif
dc.contributor.authorSöyler, U. Betül
dc.contributor.authorÖztop, Mecit Halil
dc.date.accessioned2020-07-25T22:03:17Z
dc.date.available2020-07-25T22:03:17Z
dc.date.issued2019-05
dc.identifier.issn0273-2289
dc.identifier.issn1559-0291
dc.identifier.urihttps://doi.org/10.1007/s12010-018-2901-5
dc.identifier.urihttps://hdl.handle.net/11147/9046
dc.descriptionPubMed: 30311173en_US
dc.description.abstractOleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by microfluidization and stabilized with sucrose monopalmitate (SMP) and lecithin. The difference in size and distribution of droplets determined the nanoemulsion behavior mainly due to the interaction of emulsifiers between oil and aqueous phase. The hydrophilic interaction between SMP and aqueous phase and the hydrophobic interaction between lecithin and oil phase were monitored with NMR relaxometry. OC nanoemulsion fabricated with SMP showed the best transparency with smallest droplet size (around 34nm) and stable with glycerol after 28days at ambient storage. Lecithin containing nanoemulsions showed improved bioactivity as showing antioxidant (0.82mg DPPH/L) and antimicrobial (3.40 log for Escherichia coli and 4.37 log for Staphylococcus aureus) activity. Finally, results have important implications to determine the appropriate formulation conditions for OC with food-grade surfactants to be used in pharmaceuticals and food industry.en_US
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.relation.isversionof10.1007/s12010-018-2901-5en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNanoemulsionen_US
dc.subjectOleoresin capsicumen_US
dc.subjectSucrose monopalmitateen_US
dc.subjectLecithinen_US
dc.subjectNMRen_US
dc.subjectAntimicrobial-antioxidant activityen_US
dc.titlePhysicochemical and antimicrobial properties of oleoresin capsicum nanoemulsions formulated with lecithin and sucrose monopalmitateen_US
dc.typearticleen_US
dc.contributor.institutionauthorAkbaş, Elif
dc.relation.journalApplied Biochemistry and Biotechnologyen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume188en_US
dc.identifier.issue1en_US
dc.identifier.startpage54en_US
dc.identifier.endpage71en_US
dc.identifier.wosWOS:000467534600005
dc.identifier.scopusSCOPUS:2-s2.0-85055340400
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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