The effect of emulsifier type and oil fraction on Salmonella Typhimurium growth and thermal inactivation in oil-in-water emulsion

High water activity oil-in-water emulsions can promote survival and growth of Salmonella Typhimurium. Nevertheless, the precise effect of emulsifier type and oil content on bacterial growth and inactivation is not fully understood. Here, emulsions were prepared using different emulsifiers (Tween 20, Tween 80, and Triton X-100) and different oil fractions (20%, 40%, and 60% (v/v)). TSB (control), emulsifier solutions, and emulsions were inoculated with S. Typhimurium. Bacterial growth rate was measured at 7, 22, and 37degree celsius, whereas thermal inactivation was performed at 55degree celsius. Growth and inactivation data was fitted into Logistic and Weibull models, respectively. At an incubation temperature of 37degree celsius, the presence of high amount of oil (60%) in Tween 20 and Triton X stabilized emulsions extended the lag phase (5.83 +/- 2.20 and 9.43 +/- 1.07 h, respectively, compared to 2.28 +/- 1.54 h for TSB, p < 0.05), whereas individual emulsifiers had no effect on growth behavior compared to TSB. This effect was also prevalent but attenuated at 22degree celsius, whereas no growth was observed at 7degree celsius. In thermal inactivation, we observed protective effect in Tween 80 and Triton X-100 solutions, where time required for five-log reduction was 1914.70 +/- 706.35 min and 795.34 +/- 420.09 min, respectively, compared to 203.89 +/- 10.18 min for TSB (p < 0.05). Interestingly, the presence of high amount of oil did not offer protective effect during thermal inactivation. We hypothesize that oleic acid in Tween 80 and lower hydrophobicity value of Triton X-100 help maintain membrane integrity and improve the resistance of bacteria to heat inactivation.

Automated summary

High water activity oil-in-water emulsions promote the growth of Salmonella Typhimurium, and the effects of emulsifier type and oil content on growth and inactivation differ. Emulsions with high oil content prolonged the lag phase of bacterial growth, while emulsifier type had no significant effect. During thermal inactivation, certain emulsifiers offered protection, but high oil content did not provide additional protection.