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KMID : 1007520190280020441
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Food Science and Biotechnology
2019 Volume.28 No. 2 p.441 ~ p.448
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Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicans
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Herrera-Rodriguez S. E.
Lopez-Rivera R. J.
Garcia-Marquez E.
Estarron-Espinosa M.
Espinosa-Andrews H.
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Abstract
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This study examined the impact of emulsifier type on the physicochemical characteristics and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy lecithin, and gum arabic. GC/MS analysis showed that the major components of the Lippia graveolens essential oils were thymol (31.7%), p-cymene (18.7%), and carvacrol (14.6%). The oil-in-water emulsions were made using ultrasonic technology in which thymol and carvacrol quantities were 12.26?13.67 g/L and 5.6?6.2 g/L, respectively. The droplet size of the emulsions followed the next descendent order: gum arabic?>?lecithin?>?T80. The zeta potential of the emulsions favored the stability against coalescence. Finally, the antifungal activity of the emulsions was evaluated, in which, 30 μL/mL of gum arabic or hydroxylated soy lecithin emulsions inhibited the growth of Candida albicans. The result suggests that Mexican oregano essential oil emulsions can be used as an antifungal against of C. albicans.
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KEYWORD
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Mexican oregano essential oil, Phenolic compounds, Emulsions, Emulsifier agent, Candida albicans
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