Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics.

Nazareth, Maria Sheeba and Shreelakshmi, S. V. and Pooja, J. Rao and Nandini, P. Shetty (2021) Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics. Food Chemistry, 359. p. 129876. ISSN 0308-8146

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Abstract

The low stability of anthocyanins is a constraint in the food industry. The present work has been carried out to overcome this low stability by encapsulating fruit concentrate of underutilized plant Carissa spinarum (CS) with polyphenols in microemulsions (CSME) and nanoemulsions (CSNE). Increasing the amount of CS reduced the particle size from 1154 to 70–300 nm whereas addition of Tween 80 reduced it optimally to 5–25 nm. Degradation of anthocyanins in control and ME/NE proceeded with zero- and first-order reaction rates, respectively, at 28 ◦C (half-life 6, 25 and 40 days, respectively). The degradation kinetics of phenolics-flavonoids were also studied. CSNE exhibited higher anti-quorum sensing (QS) activity than CSME against Chromobacterium violaceum (73.7%); it inhibited biofilm formation by 70.1 and 64.4% in Pseudomonas aeruginosa, and Yersinia enterocolitica, respectively. This is the first report of using the more stable ME/NE to study anti-QS activity, an alternative to conventional antibiotics.

Item Type:	Article
Uncontrolled Keywords:	Carissa spinarum Polyphenols Anthocyanins Microemulsions Nanoemulsions Anti-quorum sensing activity
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Plant Cell Biotechnology Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 May 2021 06:34
Last Modified:	18 May 2021 06:34
URI:	http://ir.cftri.res.in/id/eprint/14863

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