期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2013
卷号：37
期号：1
页码：39-49
出版社：Galati University Press
摘要：The aim of this study was to prepare capsaicin microemulsions and to assess their antioxidant and antibacterial properties. Pseudoternare phase diagrams were made and were highlighted O/W/S/CoS weight ratios corresponding to microemulsion states. The oil phase (O) was soybean oil and for the aqueous phase (W) was used a mixture of water and glycerol in a ratio of 4:1 (wt/wt). As a surfactant (S) was used Tween 40 and cosurfactant (CoS) was ethanol in the mass ratio S:CoS = 2:1. Viscosimetric and conductometric analyses revealed the transition state of the O/W, W/O microemulsions and bicontinuous structures. The antioxidant properties of the capsaicin microemulsions were assayed based on the capacity to counteract DPPH (2,2- diphenyl-1-picrylhydrazyl) radical. The scavenging capacity of the crude capsaicin was IC50 (DPPH) = 2.63±0.34 and for capsaicin microemulsions was IC50 (DPPH) = 5.26±0.28, lower than the value BHT (IC50 = 9.21±0.36μg·mL-1) (p<0.5). Antibacterial activity of capsaicin and capsaicin microemulsions were evaluated using Kirby-Bauer disk diffusion susceptibility tests against three common bacteria: Staphylococcus aureus, Salmonela enterica, and Escherichia coli.
