Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus

Antioxidant and Antimicrobial Activities of Clove Bud Essential Oil and Eugenol Nanoparticles in Alcohol-Free Microemulsion

“…It was previously indicated that formulation of EOs or other non-volatile antimicrobials in nano-particulate carrier systems, as in microemulsions, can improve their antimicrobial activity 21,22 . On the contrary, microemulsions can Abstract: Clove bud essential oil (CEO) and its major individual phenolic constituent eugenol were formulated as nanoparticles in water-based microemulsion systems.…”

“…That may help in the direct interaction of the antimicrobials with bacterial cell wall of the pathogens which lives and proliferate in the aqueous phase 36 . More over the interaction between antimicrobial microemulsions and bacterial membrane decrease the bacterial cell surface hydrophobicity leading to leakage of cytoplasmic constituents and quick loss of bacterial viability 22 . Other earlier studies 38 indicated that microemulsion result in distortion of the lipid packing in the phospholipids bilayer of the cell membrane and cause the plasma membrane to break apart leading to cell death.…”

Untitled

“…Monolaurin is known to produce highly ordered membranes, which is thought to disrupt membrane function by affecting signal transduction due to uncoupling of energy systems, altered respiration and altered amino acid uptake 21 . A previous study demonstrated that monolaurin caused a constant increase in leakage of S. aureus CMCC(B) 26 003 membrane to 91.6% over a period of 60 min 23 . Furthermore, the presence of lactic acid improving the uptake of lauric acid into the membrane, which probably affects membrane function and furthermore, leads to measurable synergism of the combined antimicrobial treatment 37 .…”

“…Its effects against both pathogenic and spoilage microorganisms in some foods and food processing surfaces are known. Furthermore, the inhibition produced by monolaurin is greatest at low pH [17][18][19][20][21][22][23] . The individual effectiveness of lauric acid, monolaurin, or lactic acid against foodborne pathogenic bacteria is known 24 .…”

Microemulsions - A Brief Introduction

“…Use of food grade components, oil and surfactant allows to prepare microemulsions which, can be added to foods and beverages (Rao & McClements, 2011, Zhang et al, 2009, De Campo et al, 2004, Feng et al, 2009, Rao et al, 2012, Ziani et al, 2012, Flanagan et al, 2006.…”