Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 152, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.112377
Keywords
Essential oil; Food grade nanoemulsion; High-energy homogenization; Physicochemical characterization
Categories
Funding
- Tunisian Ministry of Higher Education, Scientific Research, Information and Communication Technologies
- Japan Science and Technology Agency (JST)
- Japan International Cooperation Agency (JICA) [JPMJSA1506]
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Myrtle and Peppermint oil nanoemulsions with small droplet size and stability were successfully formulated through a two-step homogenization process, showing effective antibacterial activity against E. coli and B. subtilis.
Myrtle and Peppermint oil (Myrtus communis and Mentha pulegium) nanoemulsions were formulated using nonionic surfactant Tween 80 and water through a two-step homogenization process (high-speed homogenizer then high-pressure homogenizer). Physicochemical parameters particularly droplet average diameter, microscopic and macroscopic aspects, pH, viscosity, density, turbidity, refractive index, stability (thermal, physical, and osmotic stability), and antibacterial activity kinetic against E. coli and B. subtilis, have been measured. Obtained results indicate that the formulated nanoemulsions displayed an average droplet diameter inferior to 101 nm and comparable physicochemical characteristics. Considering their stability, Peppermint and Myrtle nanoemulsions exhibited suitable stability under pH, thermal (droplet size comprised between 80 and 1351 nm), and ionic stress as well as after 22 days of storage at 4 degrees C (average droplet diameter comprised between 90 and 188 nm). Concerning inhibition of bacterial growth, antibacterial activity against E. coli and B. subtilis revealed a marked efficacy particularly against E. coli (Peppermint nanoemulsions reached 99% of growth inhibition), and that efficiency was well kept even upon 22 days of storage at 4 degrees C. These results may establish the promising interest in Myrtle and peppermint essential oils for the food industry using nanoemulsion-based delivery systems.
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