期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 57, 期 11, 页码 4133-4142出版社
SPRINGER INDIA
DOI: 10.1007/s13197-020-04449-8
关键词
Essential oils; Encapsulation; Antimicrobial activity; Microemulsions; High-frequency ultrasound
资金
- National Council for Science and Technology (CONACyT) of Mexico (Fondo Sectorial de Investigacion S.R.E -CONACYT) [278343, CB-2016-01-283636]
- Universidad de las Americas Puebla (UDLAP)
Essential oils (EOs) have demonstrated antimicrobial activity against bacteria due to the effects of their major components. The direct application of EOs may present a rapid volatilization of its components and can decrease their effectiveness. Encapsulation by means of emulsification can provide protection to lipid compounds on a microscale. The aim of this study was to characterize microemulsions of cinnamon essential oil (CEO), oregano essential oil (OEO), and rosemary essential oil (REO) prepared by high-frequency ultrasound and evaluate their antimicrobial activities against Escherichia coli and Listeria monocytogenes. The microemulsions (oil-in-water, O/W) of EOs were prepared using high-frequency ultrasound, applying a wave amplitude of 84 mu m for 15 min (REO and CEO) or 30 min (OEO). The antimicrobial activity was determined by inoculating 10(8) CFU/mL of bacteria. Nonsurvival of the bacteria was confirmed by plate count in tryptic soy agar, determining the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC). The microemulsions exhibited droplet size diameters of 1.98 to 5.46 mu m, showing high encapsulation efficiencies (79.91-81.97%) and low separation rates (2.50-6.67%). The MIC and MBC for the microemulsions for both bacteria were 20-75% less than values obtained for the non-encapsulated EOs. This study demonstrates that high-frequency ultrasound is a suitable technique for obtaining stable microemulsions to deliver natural antimicrobials that can be applied to control bacteria of high relevance in food safety.
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