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    Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice

    Year: 2015

    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 60, p 444-451, 20170208

    Authors: Jo, Yeon-Ji; Chun, Ji-Yeon; Kwon, Yun-Joong; Min, Sang-Gi; Hong, Geun-Pyo; Choi, Mi-Jung

    Organizations: Konkuk Univ, Dept Bioind Technol, Seoul 143701, South Korea; Kyonggi Univ, Dept Food Sci & Biotechnol, Suwon, South Korea; Jeju Natl Univ, Dept Food Engn, Cheju, South Korea; Konkuk Univ, Dept Bioresources & Food Sci, Seoul 143701, South Korea

    The effect of trans-cinnamaldehyde emulsions were studied by observing physical and microbial properties. Moreover, trans-cinnamaldehyde emulsions were applied into real food system like watermelon juice. Nano-sized (<200 nm) trans-cinnamaldehyde emulsions were produce by using optimum mass ratio of trans-cinnamaldehyde and Tweene (R) 20 (1:3) and then high-energy emulsification (10,000 rpm high speed homogenization and 20,000 psi high pressure homogenization) was carried out. Trans-cinnamaldehyde was encapsulated as over 70% efficiency and its encapsulation efficiency was maintained higher at 0.8 wt% trans-cinnamaldehyde emulsions. For the antibacterial activity results, 0.8 wt% trans-cinnamaldehyde emulsions which lowest concentration showed inhibition of Salmonella Typhimurium and Staphylococcus aureus except Escherichia coli growth at both pure water and water melon juice. (C) 2014 Elsevier Ltd. All rights reserved.