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Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger

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Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger

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Ribes-Llop, S.; Fuentes López, A.; Talens Oliag, P.; Barat Baviera, JM.; Ferrari, G.; Donsí, F. (2017). Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger. Food Control. 73:784-795. doi:10.1016/j.foodcont.2016.09.044

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Title: Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger
Author: Ribes-Llop, Susana Fuentes López, Ana Talens Oliag, Pau Barat Baviera, José Manuel Ferrari, Giovanna Donsí, Francesco
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Only exiguous data are currently available on the antifungal properties of essential oil (EO) nanoemulsions against spore-forming microorganisms. The aim of this work is to develop physically stable nanoemulsion-based ...[+]
Subjects: Nanoemulsions , Essential oils , Tween 80 , Whey protein isolate , Antifungal activity , Aspergillus niger
Copyrigths: Cerrado
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2016.09.044
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodcont.2016.09.044
Thanks:
Susana Ribes is grateful to the Universitat Politecnica de Valencia (UPV) for an FPI-mobility grant. Special thanks to ProdAl Scarl staff for their support.
Type: Artículo

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