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Caseinate-stabilized emulsions of black cumin and tamanu oils: preparation, characterization and antibacterial activity

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dc.title Caseinate-stabilized emulsions of black cumin and tamanu oils: preparation, characterization and antibacterial activity en
dc.contributor.author Urbánková, Lucie
dc.contributor.author Kašpárková, Věra
dc.contributor.author Egner, Pavlína
dc.contributor.author Rudolf, Ondřej
dc.contributor.author Korábková, Eva
dc.relation.ispartof Polymers
dc.identifier.issn 2073-4360 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 11
utb.relation.issue 12
dc.type article
dc.language.iso en
dc.publisher Mdpi
dc.identifier.doi 10.3390/polym11121951
dc.relation.uri https://www.mdpi.com/2073-4360/11/12/1951
dc.subject black cumin (nigella sativa) seed oil en
dc.subject tamanu (nalophyllum inophyllum) seed oil en
dc.subject emulsion en
dc.subject formulation en
dc.subject antibacterial activity en
dc.description.abstract Caseinate-stabilized emulsions of black cumin (Nigella sativa) and tamanu (Calophyllum inophyllum) oils were studied in terms of preparation, characterization, and antibacterial properties. The oils were described while using their basic characteristics, including fatty acid composition and scavenging activity. The oil-in-water (o/w) emulsions containing the studied oils were formulated, and the influence of protein stabilizer (sodium caseinate (CAS), 1-12 wt %), oil contents (5-30 wt %), and emulsification methods (high-shear homogenization vs. sonication) on the emulsion properties were investigated. It was observed that, under both preparation methods, emulsions of small, initial droplet sizes were predominantly formed with CAS content that was higher than 7.5 wt %. Sonication was a more efficient emulsification procedure and was afforded emulsions with smaller droplet size throughout the entire used concentration ranges of oils and CAS when compared to high-shear homogenization. At native pH of similar to 6.5, all of the emulsions exhibited negative zeta potential that originated from the presence of caseinate. The antibacterial activities of both oils and their emulsions were investigated with respect to the growth suppression of common spoilage bacteria while using the disk diffusion method. The oils and selected emulsions were proven to act against gram positive strains, mainly against Staphylococcus aureus (S. aureus) and Bacillus cereus (B. cereus); regrettably, the gram negative species were fully resistant against their action. en
utb.faculty Faculty of Technology
utb.faculty University Institute
dc.identifier.uri http://hdl.handle.net/10563/1009569
utb.identifier.obdid 43880748
utb.identifier.scopus 2-s2.0-85079135607
utb.identifier.wok 000507624500044
utb.source J-wok
dc.date.accessioned 2020-02-11T10:07:41Z
dc.date.available 2020-02-11T10:07:41Z
dc.description.sponsorship Czech Science FoundationGrant Agency of the Czech Republic [19-16861S]; Ministry of Education, Youth and Sports of the Czech Republic - Program NPU I [LO1504]; TBU in Zlin [IGA/CPS/2019/004]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Fat, Surfactant and Cosmetics Technology
utb.ou Centre of Polymer Systems
utb.contributor.internalauthor Urbánková, Lucie
utb.contributor.internalauthor Kašpárková, Věra
utb.contributor.internalauthor Egner, Pavlína
utb.contributor.internalauthor Rudolf, Ondřej
utb.contributor.internalauthor Korábková, Eva
utb.fulltext.affiliation Lucie Urbánková 1*, Věra Kašpárková 1,2, Pavlína Egner 1, Ondřej Rudolf 1, Eva Korábková 2 1 Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic; vkasparkova@utb.cz (V.K.); egner@utb.cz (P.E.); rudolf@utb.cz (O.R.) 2 Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic; e_korabkova@utb.cz * Correspondence: urbankova@utb.cz; Tel.: +420-576-031-235
utb.fulltext.dates Received: 3 November 2019 Accepted: 25 November 2019 Published: 27 November 2019
utb.fulltext.sponsorship This work was supported by the Czech Science Foundation (19-16861S) and by the Ministry of Education, Youth and Sports of the Czech Republic – Program NPU I (LO1504). One of us (LU) also appreciates support of the internal grants of TBU in Zlín IGA/CPS/2019/004 funded from the resources of specific academic research.
utb.wos.affiliation [Urbankova, Lucie; Kasparkova, Vera; Egner, Pavlina; Rudolf, Ondrej] Tomas Bata Univ Zlin, Fac Technol, Dept Fat Surfactant & Cosmet Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Kasparkova, Vera; Korabkova, Eva] Tomas Bata Univ Zlin, Ctr Polymer Syst, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Fat, Surfactant and Cosmetics Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic; Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic
utb.fulltext.projects 19-16861S
utb.fulltext.projects LO1504
utb.fulltext.projects IGA/CPS/2019/004
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Fat, Surfactant and Cosmetics Technology
utb.fulltext.ou Department of Fat, Surfactant and Cosmetics Technology
utb.fulltext.ou Centre of Polymer Systems
utb.fulltext.ou Department of Fat, Surfactant and Cosmetics Technology
utb.fulltext.ou Department of Fat, Surfactant and Cosmetics Technology
utb.fulltext.ou Centre of Polymer Systems
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