Publication: Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1
| dc.contributor.author | Pitchapa Rattanaburi | en_US |
| dc.contributor.author | Nattapat Charoenrat | en_US |
| dc.contributor.author | Thunyarat Pongtharangkul | en_US |
| dc.contributor.author | Manop Suphantharika | en_US |
| dc.contributor.author | Jirarut Wongkongkatep | en_US |
| dc.contributor.other | Osaka University | en_US |
| dc.contributor.other | Mahidol University | en_US |
| dc.date.accessioned | 2020-01-27T07:26:00Z | |
| dc.date.available | 2020-01-27T07:26:00Z | |
| dc.date.issued | 2019-02-01 | en_US |
| dc.description.abstract | © 2018 Elsevier Ltd Hydroxypropyl methylcellulose (HPMC) was used as a co-emulsifier with chitosan and the whole cells of bacteriocin-producing Lactococcus lactis IO-1 (L. lactis IO-1) for the preparation of bacteria interface Pickering emulsion. The obtained emulsion exhibited a high stability against centrifugation force, ionic strength and low temperature, with the whole cells of L. lactis IO-1 located at the oil/water interface. Because L. lactis IO-1 was found to produce peptide lantibiotic against several strains of Gram-positive food pathogen, the highly stable emulsion demonstrated in this study exhibited high potential as an antimicrobial emulsion with several health benefits of chitosan and HPLC useful for food industry. | en_US |
| dc.identifier.citation | Food Research International. Vol.116, (2019), 559-565 | en_US |
| dc.identifier.doi | 10.1016/j.foodres.2018.08.074 | en_US |
| dc.identifier.issn | 18737145 | en_US |
| dc.identifier.issn | 09639969 | en_US |
| dc.identifier.other | 2-s2.0-85052300205 | en_US |
| dc.identifier.uri | https://repository.li.mahidol.ac.th/handle/20.500.14594/49818 | |
| dc.rights | Mahidol University | en_US |
| dc.rights.holder | SCOPUS | en_US |
| dc.source.uri | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052300205&origin=inward | en_US |
| dc.subject | Agricultural and Biological Sciences | en_US |
| dc.title | Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1 | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| mu.datasource.scopus | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052300205&origin=inward | en_US |