Factors affecting the phase behavior and antimicrobial activity of carvacrol microemulsions

Journal of Oleo Science
Hamdy A Shaaban, Amr Edris

Abstract

The aim of this study was to investigate some factors that can contribute to the formulation of aqueous-based carvacrol microemulsion that can potentially be used in food preservation or disinfection. For this purpose the capacity of formation of carvacrol microemulsion was first revealed by studying the phase behavior of that compound in five different non-ionic microemulsion systems. Factors affecting that phase behavior like the type of non-ionic surfactant and presence of solubilization enhancers were also studied. The fully dilutable microemulsion system that can incorporate high carvacrol amount, as revealed from the phase diagrams, was chosen for the antibacterial evaluation study. The same microemulsion system was re-formulated in a cationic form by substituting the non-ionic surfactant, Tween 20 (T20) with the cationic cetylpyridinium chloride (CPC). The disc diffusion method was used to evaluate the activity of these microemulsion systems against different pathogenic bacteria. Results of the phase behavior study showed that carvacrol is a challenging phenolic compound which did not lend itself easily for solubilization in a fully dilutable non-ionic microemulsion. Incorporation of some solubilization enhancers like pr...Continue Reading

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Citations

Mar 27, 2016·International Journal of Food Microbiology·Qiumin MaQixin Zhong
Aug 21, 2016·Letters in Applied Microbiology·J S FranklyneN Chandrasekaran
Feb 15, 2017·Pharmaceutical Biology·Gisele Façanha Diógenes TeixeiraAdriana Rolim Campos
Aug 31, 2017·Critical Reviews in Food Science and Nutrition·Elien Van de VelKatleen Raes
May 30, 2020·Food Research International·Fabíola Ayres CacciatorePatrícia da Silva Malheiros

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