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J Agric Food Chem. 2013 Dec 26;61(51):12720-6. doi: 10.1021/jf4043437. Epub 2013 Dec 12.

Thymol nanoemulsified by whey protein-maltodextrin conjugates: the enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol.

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1
Department of Food Science and Technology, University of Tennessee , 2510 River Drive, Knoxville, Tennessee 37996, United States.

Abstract

The objective of this research was to enhance the capability of whey protein isolate-maltodextrin conjugates in nanoemulsifying thymol using propylene glycol to improve antilisterial properties in milk. Thymol was predissolved in PG and emulsified in 7% conjugate solution. Transparent dispersions with mean diameters of <30 nm were observed up to 1.5%w/v thymol. In skim and 2% reduced fat milk, Listeria monocytogenes Scott A was reduced from ∼5 log CFU/mL to below the detection limit in 6 h by 0.1% w/v and 0.45% w/v nanoemulsified thymol, respectively, contrasting with gradual reductions to 1.15 and 2.26 log CFU/mL after 48 h by same levels of free thymol. In full fat milk, L. monocytogenes was gradually reduced to be undetectable after 48 h by 0.6% w/v nanoemulsified thymol, contrasting with the insignificant reduction by free thymol. The improved antilisterial activities of nanoemulsified thymol resulted from the increased solubility in milk and synergistic activity with propylene glycol.

PMID:
24328082
DOI:
10.1021/jf4043437
[Indexed for MEDLINE]
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