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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/60777
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sonu, K.S.; Mann,B.; Sharma, R.; Kumar, R. and Singh R. | en_US |
dc.date.accessioned | 2021-08-26T08:34:56Z | - |
dc.date.available | 2021-08-26T08:34:56Z | - |
dc.date.issued | 2018-07-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/60777 | - |
dc.description | Not Available | en_US |
dc.description.abstract | In the present investigation D-limonene oil (4-isopropenyl-1-methylcyclohexene) was encapsulated by ultra-sonication method using whey protein (WP)–maltodextrin (MD) conjugates as coating material and their characterization was done with respect to physico-chemical and antimicrobial properties. Antimicrobial activity of limonene oil (LO) nanoemulsion and bulk LO dissolved in dimethyl sulphoxide (DMSO) were assessed by agar well diffusion method. Stable formulation of D-limonene oil nanoemulsion [5.0% LO + 9.0% WP–MD (1:2 w/w) conjugate] had shown mean particle size, zeta potential and poly dispersity index of 116.60 ± 5.30 nm, − 19.64 ± 0.23 mV and 0.205 ± 0.02 respectively. LO nanoemulsion were stable to different food processing conditions like heat treatments, ionic strength (0.1–1.0 M) and pH (3.0–7.0). LO nanoemulsion was stable for 15 days at 25 °C and it had shown particle size of 332.20 ± 5.40 nm at 15th day. It was observed that minimum inhibitory concentration (MIC) of both LO nanoemulsion and bulk LO dissolved in DMSO were at 12.50 µl/ml against Bacillus cereus (ATCC 14459), Escherichia coli (ATCC 25922), Enterococcus faecalis (NCDC 115) and Salmonella typhi (NCDC 6017). Since D-limonene has been considered to be a safer alternative compared to synthetic antimicrobial food additives, the present investigation will be helpful in developing a more effective antimicrobial system for the production and preservation of foods. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Whey protein–maltodextrin conjugate | en_US |
dc.subject | D-Limonene oil | en_US |
dc.subject | Nanoemulsion | en_US |
dc.subject | Antimicrobial activity | en_US |
dc.subject | Essential oils | en_US |
dc.title | Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein–maltodextrin conjugates | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Book | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 55 | en_US |
dc.publication.pagenumber | 2749-2757 | en_US |
dc.publication.divisionUnit | Dairy Chemistry | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | National Dairy Research Institute | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.95 | en_US |
Appears in Collections: | AS-NDRI-Publication |
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