Antimicrobial Activity of Coconut Oil-in-water Emulsion on and EPEC Associated to

Overview

Journal Heliyon

Specialty Social Sciences

Date 2019 Feb 15

PMID 30761360

Authors

Susy Ferraz de Oliveira

Ivon Pinheiro Lobo

Rosenira Serpa da Cruz

Joao Luciano Andrioli

Camila Pacheco S M da Mata

Gleydison Amarante Soares

Edvan do Carmo Santos

Elizama Aguiar-Oliveira

Marcelo Franco

Aline Oliveira da Conceicao

Affiliations

Soon will be listed here.

Abstract

has been considered both a food-spoiling agent and a type of yeast with fermentation properties. In this study, the authors have evaluated the antimicrobial activity of a coconut oil-in-water emulsion associated to the presence of . Fresh coconut kernels were used to obtain the coconut oil-in-water emulsion, the sterile coconut oil-in-water emulsion by decantation, and the coconut oil by means of a heating process. Commercial virgin coconut oil was also used. Agar diffusion, minimal inhibitory concentration and minimal bactericidal concentration (MIC/MBC) techniques were employed to evaluate antimicrobial activity against and . The isolate was identified and confirmed. Coconut milk-derived fatty acids were characterized by acid index and thin layer chromatography. Scanning electronic microscopy was performed to evaluate the morphology of the microorganisms. Lipase activity of isolate was also detected. Coconut oil-in-water emulsion associated to was active against both bacteria. Thin layer chromatography confirmed the presence of triglycerides and free fatty acids. The acid index showed higher acidity potential for the coconut oil-in-water emulsion. The microscopic images showed antibacterial action through the formation of membrane holes' and demonstrated yeast shape. All the above show new potentials for and coconut oil-in-water emulsion in food technology.

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