WATER-IN-OIL MICROEMULSIONS AS CARRIERS OF BACTERIOCINS TO BE USED AS A DRESSING TYPE PRODUCT WITH ANTIMICROBIAL FOOD PROTECTION PROPERTIES

摘要

The present invention concerns the development of an innovative technology οf liquid carriers with low energy consumption that provides stability over time for the encapsulation ol bacteriocins for antimicrobial protection of foods. The proposed W/O microemulsions consist of edible oils as the continuous phase, edible mixtures non ionic emulsifiers with alcohols as stabilizers and water as the aqueous phase. For their preparation, long chain vegetable oils such as olive oil or sunflower oil or essential oil or their mixtures are used as the dispersant phase. The emulsifiers are lecithin, or monoglycerides of fatty acids or monolauric ester of polyoxyethylene sorbitol (Tween) or their mixtures. The co-surfactants are ethanol or glycerol or propylene glycol or their mixture. The proposed microemulsions allow the encapsulation of bacteriocins in a proportion of 0,5 - 5% by weight of microemulsion. These microemulsions are proposed to be used as salad dressings with antimicrobial food protection properties.