Essential Oil-Based Nanoemulsion Formation by Low- and High-Energy Methods and Their Application in Food Preservation against Food Spoilage Microorganisms
01 Jan 2016-pp 93-100
TL;DR: In this paper, a plant essential oil nanoemulsion is formulated using low-and high-energy methods to increase the antimicrobial activity, reducing the amount of antimicrobial compound required and minimizing the impact on the quality of the final product.
Abstract: Plant essential oil nanoemulsions can be formulated using low- and high-energy methods. These nanometric delivery systems can be incorporated into food and beverage systems to increase the antimicrobial activity, reducing the amount of the antimicrobial compound required and, therefore, minimizing the impact on the quality of the final product. Nanoemulsion-based delivery systems, fabricated by ultrasonication or high-pressure homogenization with food grade ingredients, are able to protect the essential oil components. Nanoemulsion requires a lower concentration of oil and surfactant compared with conventional emulsion formulation. The emulsion penetrates into the membrane of the bacterial cell wall and activates passive transport through the cell membrane, thus increasing antimicrobial activity.
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TL;DR: Several EOs have shown great antimicrobial activities versus many spoilage and pathogenic microorganisms, and remarkable antioxidant powers against lipid oxidation in fish and other seafoods during processing or storage, however, much more works are still required in order to better understand the exact mechanism of action of EOs or their main components, the effective dose, and the best combination strategy.
Abstract: Background Fish and other seafoods are highly perishable food products due basically to microbiological growth and lipid oxidation, which are known to be the principal causes of quality deterioration of such products. Therefore, offering safe and high quality seafoods combined with consumers' desire for natural products free from chemical preservatives creates real challenging problems. In the recent past, there has been extensive focus on antioxidant and antimicrobial effects of natural preservatives such as essential oils (EOs), as effective alternative to synthetic additives, in order to enhance oxidative and microbial stability of foods and extend their shelf life. Scope and approach In this review, the main spoilage mechanisms of fish and seafood products and the most common techniques used to preserve quality and extend shelf life of such products are first discussed. The chemistry and modes of action of some selected EOs are then briefly presented. The antioxidative and antimicrobial activities of some common EOs, either alone or in combination with other preservative systems, in fish and other seafoods are reviewed. Finally the limitations and the future trends are shown. Key findings and conclusions Several EOs have shown i) great antimicrobial activities versus many spoilage and pathogenic microorganisms, and ii) remarkable antioxidant powers against lipid oxidation in fish and other seafoods during processing or storage. However, much more works are still required in order to better understand the exact mechanism of action of EOs or their main components, the effective dose, and the best combination strategy.
154 citations
TL;DR: Intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
127 citations
TL;DR: In this paper, Sage essential oil was converted into a nano-emulsion using nonionic surfactants (Tween 80, Span 80) and high-intensity sonication.
Abstract: There is growing interest in the development of natural antimicrobials to preserve foods. In this research, Sage ( Salvia officinalis ) essential oil was converted into a nanoemulsion using nonionic surfactants (Tween 80, Span 80) and high-intensity sonication. The antimicrobial activity of essential oil nanoemulsions ( d ≈ 222 nm) was compared to that of pure essential oil against food-borne bacteria ( Escherichia coli , Shigella dysentery , and Salmonella typhi ) using minimum inhibitory and bactericidal concentration (MIC and MBC) methods. The antibacterial activity of the nanoemulsion was four-times higher than the bulk oil against E. coli and S. typhi . Kinetic studies showed that the nanoemulsions could destroy all the E. coli in about 10 min, whereas
90 citations
TL;DR: In this paper, the main objective was to prepare and characterise oil/water (O/W) micro- and nanoemulsions of black pepper and cinnamon essential oils elaborated by ultrasound and high pressure homogenization (HPH).
53 citations
TL;DR: In this article, the ability of non-heating and solvent-free method to generate Pterodon emarginatus oleoresin-based nano-emulsions was evaluated.
Abstract: Pterodon emarginatus Vogel, Fabaceae, is a great source of bioactive compounds. The most known and studied herbal derivative from this species is an ambar-colored oleoresin that contains vouacapane diterpenes and volatile terpenoids, such as β-caryophyllene. Some recent papers aimed to generate nanoemulsions using this oleoresin for biological applications. However, they used high-energy methods that elevate costs of the process or heating procedures, which offer the disadvantage of possible volatile substances loss. Thus, as part of our ongoing studies with nanobiotechnology of natural products, especially regarding preparation of nanoemulsions with promising plant-based oils by low cost and low energy methods, we decided to evaluate the ability of non-heating and solvent-free method to generate P. emarginatus oleoresin-based nanoemulsions. Two non-ionic surfactants were used to generate the nanoemulsions by a simple homogenization method with vortex stirrer. Low mean droplet size (<180nm) and low polydispersity index (<0.200) were observed even after one day of preparation. The low coefficient of variation for the analyzed parameters of different batches and similar profile for droplet size distribution suggested reproducibility of the method. After 30 days, some degree of droplet growth was observed on nanoemulsion prepared with polyethyleneglycol 400 monooleate, while almost no alteration was observed for nanoemulsion prepared with polysorbate 85. Programmed temperature ramp analysis revealed that no major effects on droplet size and polydispersity index were observed, suggesting the robustness of formed nanoemulsions. Thus, the present study shows for the first time the formation of sucupira-based nanoemulsions by a simple, low cost and ecofriendly method. This study opens new perspectives for bioactive evaluation of this novel nano-product.
22 citations
References
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TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
9,091 citations
TL;DR: This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds.
1,183 citations
TL;DR: The current state of knowledge of the fundamentals of particle formation from homogeneous solution and the effect of solvent and polymer additives on the morphology and supramolecular structure of the nanoparticle will be discussed and the practical implementation of this new formulation technology will be explored in detail.
Abstract: Many active organic compounds and organic effect materials are poorly soluble in water, or even insoluble. Aqueous forms of application thus require special formulation techniques to utilize or optimize the physiological (pharmaceuticals, cosmetics, plant protection, nutrition) or technical (varnishes, printing inks, toners) action. The most interesting properties of nanodispersions of active organic compounds and effect materials include the impressive increase in solubility, the improvement in biological resorption, and the modification of optical, electrooptical, and other physical properties which are achievable only with particle sizes in the middle or lower nanometer range (50-500 nm). Hence in addition to economic and ecological constraints there are also technical demands which appear to urgently require the development of new processes for the production of organic nanoparticles as alternatives to the established mechanical milling processes. In this context attention is drawn to the recent increase in research activities which have as their objective the continuous, automatic preparation of nanodispersed systems by precipitation from molecular solution. In this review the current state of knowledge of the fundamentals of particle formation from homogeneous solution and the effect of solvent and polymer additives on the morphology and supramolecular structure of the nanoparticle will be discussed. The practical implementation of this new formulation technology will be explored in detail for the carotenoids, a class of compounds of both physiological and technical interest.
950 citations
TL;DR: In this paper, the roles of the surfactant are considered, i.e. lowering the interfacial tension and preventing recoalescence, in relation to the time scales of various processes occurring.
841 citations
TL;DR: This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
Abstract: There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
834 citations