東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Emulsions and microemulsions as anti...

Gaysinsky, Sylvia.

FindBook

Google Book

Amazon

博客來

Emulsions and microemulsions as antimicrobial delivery systems.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Emulsions and microemulsions as antimicrobial delivery systems./
作者:	Gaysinsky, Sylvia.
面頁冊數:	144 p.
附註:	Adviser: Jochen Weiss.
Contained By:	Dissertation Abstracts International68-11B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3289244
ISBN:	9780549330530

Emulsions and microemulsions as antimicrobial delivery systems.
Gaysinsky, Sylvia.

Emulsions and microemulsions as antimicrobial delivery systems. - 144 p.

Adviser: Jochen Weiss.

Thesis (Ph.D.)--University of Massachusetts Amherst, 2007.

Phytophenols are antimicrobials that may inhibit the growth of foodborne pathogens. However, their antimicrobial activity is low because of low water solubility. The objective of this study was to formulate emulsion and microemulsion and test their efficacy as antimicrobial delivery systems.

ISBN: 9780549330530Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Emulsions and microemulsions as antimicrobial delivery systems.
LDR:03718nam 2200373 a 45 001 942168
005 20110519
008 110519s2007 ||||||||||||||||| ||eng d
020 $a 9780549330530
035 $a (UMI)AAI3289244
035 $a AAI3289244
040 $a UMI $c UMI
100 1 $a Gaysinsky, Sylvia. $3 1266264
245 1 0 $a Emulsions and microemulsions as antimicrobial delivery systems.
300 $a 144 p.
500 $a Adviser: Jochen Weiss.
500 $a Source: Dissertation Abstracts International, Volume: 68-11, Section: B, page: 7035.
502 $a Thesis (Ph.D.)--University of Massachusetts Amherst, 2007.
520 $a Phytophenols are antimicrobials that may inhibit the growth of foodborne pathogens. However, their antimicrobial activity is low because of low water solubility. The objective of this study was to formulate emulsion and microemulsion and test their efficacy as antimicrobial delivery systems.
520 $a Eugenol was solubilized into cationic-nonionic (Mirenat-NRTM -T-MazRTM80K or LAE-TM) and nonionic surfactant mixtures (T-MazRTM80K-SurfynolRTM485W or TM-S485). Formulation of emulsions using eugenol is challenging due to Ostwald ripening. Eugenol was mixed with hydrocarbons to decrease Ostwald ripening rate using compositional ripening.
520 $a Physicochemical characterization included surface tension, particle size, charge and solubilization capacity. Antimicrobial efficiency was tested using spot inoculation against four strains of Listeria monocytogenes and Escherichia coli O157:H7. The antimicrobial activity of eugenol micelles in ultra-high temperature pasteurized milk containing different percentages of milk fat was investigated. Nonionic mixed surfactant micelles showed no inhibition against both pathogens but the individual surfactants showed inhibition with 8mM of eugenol. The antimicrobial efficiency of cationic-non-ionic micelles was high since LAE alone inhibited the growth of E. coli O157:H7 and Listeria. Micelles inhibited all microbial the growth with exception of the TM:LAE (5:1) ratio. Addition of eugenol at 3mM inhibited the growth of Listeria and 7 mM inhibited the growth of E. coli O157:H7.
520 $a When microemulsions were tested in a food system (milk), the antimicrobial efficiency varied depending on the fat level. Microemulsions completely prevented growth of Listeria and E. coli O157:H7 in skim and 2% milk but not in 4% fat in milk. Therefore, food composition, especially fat level, may affect the efficiency of targeting of foodborne pathogens by surfactant-encapsulated antimicrobials.
520 $a The stability and antimicrobial efficacy of 5% oil-in-water emulsions formulated with eugenol and hydrocarbons was evaluated. Eugenol and lipids were mixed at different eugenol:lipid ratios. Corn-oil emulsions loaded with eugenol were the most stable and inhibited the growth against E. coli O157:H7 strains depending on loading ratio but failed to inhibit growth of Listeria strains.
520 $a When surfactants are used as transport vehicles, selection of surfactant and mixing ratios is of crucial importance. Microemulsion and emulsions have substantial potential as new preservation systems for foods since they were completely composed of GRAS compounds.
590 $a School code: 0118.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Massachusetts Amherst. $b Food Science. $3 1034093
773 0 $t Dissertation Abstracts International $g 68-11B.
790 $a 0118
790 1 0 $a Davidson, Michael P. $e committee member
790 1 0 $a Emrick, Todd S. $e committee member
790 1 0 $a McClements, Julian D. $e committee member
790 1 0 $a McLandsborough, Lynne A. $e committee member
790 1 0 $a Weiss, Jochen, $e advisor
791 $a Ph.D.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3289244