Approaches for the Development of New Food Biopreservatives Obtained by Self-Microemulsifying Formulation of Raw Coconut Fat and Lipase
Abstract
Lipids hydrolysis in self-microemulsifying system with lipase increases the practical approaches of emulsions as food additives with biopreservation potential. This study aimed improved bioactive functions of raw coconut fat hydrolysates using self-microemulsifying oily formulation to intensify hydrolysis yield, stabilization of compounds of hydrolysis and control antimicrobial action by controlled release in model and food systems. For microemulsions characterization has been made pseudoternary phase diagrams and have highlighted reports of mixing A / W / S / CoS corresponding states of microemulsion. Microemulsions obtained are stable and provides good stabilization of oil, up to 70% w/w water. Through viscosimetric and conductometric analysis have highlighted the transition states of micro W/O, O/W bicontinuous structures. The antimicrobial activity of microemulsions was evaluated upon spoilage microorganisms as: Bacillus subtilis, Sarcina flava, Saccharomyces cerevisiae, Rhodothorula glutinis, Candida mycoderma, Aspergillus niger, Penicillium glaucum and Geotrichum candidum. It was observed that microemulsions have a higher antimicrobial potential, comparing with classical enzymatic hydrolisates, due to large surface of contact between enzyme and oil and also due to release a large amount of saturated fatty acids with antimicrobial activity.Authors who publish with this journal agree to the following terms:
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