Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract
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Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract Shinjae Park1 • Saehun Mun2 • Yong-Ro Kim1,2,3
Received: 20 January 2020 / Revised: 15 June 2020 / Accepted: 30 June 2020 The Korean Society of Food Science and Technology 2020
Abstract Rosemary extract (RE) has significant antioxidant and antibacterial properties; however, the application of RE to areas with an aqueous solution is limited due to its poor solubility. There is a need for research focused on finding a method to improve water solubility for incorporating RE into aqueous systems, such as food and cosmetic. Therefore, in this study, the micellar solubilization of RE is conducted using four types of surfactants (Tween 20, polyglyceryl-10-laurate, polyglyceryl-10-myristate, and polyglyceryl-10-monooleate) to increase the water solubility of RE and the effects of various surfactant types and concentration on solubility were investigated. Antibacterial activities of the mixture solutions containing RE and surfactants were also examined. The water solubility of RE significantly improved when surfactants were added into the RE solution and especially in polyglyceryl-10-monooleate, with the longest tail, was the most effective for increasing solubility. In terms of the antibacterial effect on Bacillus subtilis, it was observed that a relatively lower concentration of surfactants was effective. The results of
& Yong-Ro Kim [email protected] Shinjae Park [email protected] Saehun Mun [email protected] 1
Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
2
Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
3
Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
this study provide useful information for the development of a new RE-loaded delivery system for food and cosmetic application. Keywords Rosemary extract Micelle Surfactant Solubility Antibacterial activity
Introduction Processed food products require the use of preservatives to ensure longer shelf-life and to inhibit natural aging and discoloration in the food product. Recently, there has been a growing interest in replacing artificial preservatives with plant-derived alternatives because consumers are looking for safe food products with natural ingredients (Aschemann-Witzel et al., 2019; Savoia, 2012). Research on the use of plant extracts as natural antibacterial compounds has increased. Plants are known for their defensive mechanisms against fungal and bacterial attacks due to their phenolic compounds. Phenolic compounds that are widespread in plant and plant-derived foods include flavonoids, tannins, lignans, coumarins, curcuminoids, and quinones. These compounds can be used as natural food preservatives due to their antioxidant and antibacterial activity (AmbrizPe´rez et al., 2016). Among plant extracts that are used as replacements for synthetic antioxidant and
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