چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| In this study, encapsulation of garlic essential oil (GEO) in nanophytosomes as a novel phytoconstituents delivery system was performed via three different methods. The physicochemical characterization of nanophytosomes were studied by dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) and also antioxidant activity, physical stability and antibacterial effects against food-borne pathogens i.e. Escherichia coli and Staphylococcus aureus were investigated. Optimized GEO nanophytosomes showed promising results with the size of 115 nm, loading capacity of 40%. The information on FT-IR indicated that the GEO were loaded into structure of nanophytosomes. Finally, an increase in antibacterial effect was observed for GEO nanophytosome. Yogurt was selected as a food model for sensory properties evaluation and the results showed insignificant difference among sample containing GEO loaded nanophytosomes and control. It can be concluded that GEO-nanophytosomes may be offered as an efficient natural food preservative. |
| نویسنده | نفر چندم مقاله |
|---|---|
| مریم نظری | اول |
| حسین صمدی کفیل | سوم |
| مهدی زینالی | چهارم |
| حامد همیشه کار | پنجم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 2019-Nazari-Colloid and interface science communications.pdf | 1397/12/25 | 1932859 | دانلود |
