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ANTIBACTERIAL ACTIVITIES OF A FOOD‐GRADE DILUTION‐STABLE MICROEMULSION
Author(s) -
ZHANG HUI,
LI DONGDONG,
ZHU SONGMING,
FENG FENGQIN,
ZHENG XIAODONG
Publication year - 2011
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2010.00290.x
Subject(s) - microemulsion , dilution , minimum bactericidal concentration , bacillus subtilis , chemistry , staphylococcus aureus , pulmonary surfactant , antimicrobial , chromatography , minimum inhibitory concentration , escherichia coli , glycerol , antibacterial activity , food science , bacteria , biochemistry , biology , organic chemistry , physics , genetics , gene , thermodynamics
The antibacterial activities of a food‐grade dilution‐stable microemulsion, which has an oil phase of glycerol monolaurate (5% w/w), propionic acid (15%) and a surfactant phase of Tween 80 (21%), sodium benzoate (21%), have been studied in this work. By broth dilution method, the minimum bactericidal concentrations (MBC) of the microemulsion against Escherichia coli , Staphylococcus aureus and Bacillus subtilis were achieved at 250, 500 and 250 ppm, respectively. The bactericidal kinetic results showed that over 90% viable bacterial cells were killed within 5 min by the microemulsion at the concentrations determined by MBC; a nearly 4 log reduction in S. aureus or B. subtilis titer was obtained while a complete loss of viability was achieved against E. coli in 60 min. The fast‐killing kinetics of the microemulsion was in good agreement with the cell surface hydrophobicity, membrane permeability experiments and the observation of transmission electron microscopy. PRACTICAL APPLICATIONS This work suggests the potential use of food‐grade fully dilutable microemulsions for antimicrobial purposes in food products.