Record Details

Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.res.in/14863/
https://doi.org/10.1016/j.foodchem.2021.129876
 
Title Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances
anthocyanin stability and anti-quorum sensing activity: Comparison of
degradation kinetics.
 
Creator Nazareth, Maria Sheeba
Shreelakshmi, S. V.
Pooja, J. Rao
Nandini, P. Shetty
 
Subject 02 Emulsions
24 Fruits
 
Description The low stability of anthocyanins is a constraint in the food industry. The present work has been carried out to
overcome this low stability by encapsulating fruit concentrate of underutilized plant Carissa spinarum (CS) with
polyphenols in microemulsions (CSME) and nanoemulsions (CSNE). Increasing the amount of CS reduced the
particle size from 1154 to 70–300 nm whereas addition of Tween 80 reduced it optimally to 5–25 nm. Degradation
of anthocyanins in control and ME/NE proceeded with zero- and first-order reaction rates, respectively, at
28 ◦C (half-life 6, 25 and 40 days, respectively). The degradation kinetics of phenolics-flavonoids were also
studied. CSNE exhibited higher anti-quorum sensing (QS) activity than CSME against Chromobacterium violaceum
(73.7%); it inhibited biofilm formation by 70.1 and 64.4% in Pseudomonas aeruginosa, and Yersinia enterocolitica,
respectively. This is the first report of using the more stable ME/NE to study anti-QS activity, an alternative to
conventional antibiotics.
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.res.in/14863/1/Food%20Chemistry%20359%20%282021%29%20129876.pdf
Nazareth, Maria Sheeba and Shreelakshmi, S. V. and Pooja, J. Rao and Nandini, P. Shetty (2021) Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics. Food Chemistry, 359. p. 129876. ISSN 0308-8146