Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against <i>Escherichia coli</i>-Reference-Cited by-同舟云学术

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Published:2023-10-19 Issue:12 Volume:3 Page:2035-2044
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Lelis Carini Aparecida¹²^ORCID,Silva Bruno Dutra¹²^ORCID,Torres Neto Luiz¹²^ORCID,de Andrade Jelmir Craveiro¹²^ORCID,Conte Junior Carlos Adam¹²^ORCID

Affiliation:

1. Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil

2. Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ 20.020-000, Brazil

Funder

MinistÃ©rio da CiÃªncia, Tecnologia e InovaÃ§Ã£o

FundaÃ§Ã£o Carlos Chagas Filho de Amparo Ã Pesquisa do Estado do Rio de Janeiro

CoordenaÃ§Ã£o de AperfeiÃ§oamento de Pessoal de NÃvel Superior

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00226

Reference53 articles.

1. Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes

2. Carvacrol oil inhibits biofilm formation and exopolysaccharide production of Enterobacter cloacae

3. Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems

4. Formulation and characterization of microcapsules encapsulating carvacrol using complex coacervation crosslinked with tannic acid

5. Nanoencapsulation of essential oils from industrial hemp (Cannabis sativa L.) by-products into alfalfa protein nanoparticles