Reverse micelles as nano-carriers of nisin against foodborne pathogens. Part II: The case of essential oils

Chatzidaki, Maria D.; Balkiza, Fani; Gad, Elpida; Alexandraki, Voula; Avramiotis, S.; Georgalaki, Marina; Papadimitriou, Vassiliki; Tsakalidou, Effie; Papadimitriou, Konstantinos; Xenakis, Aristotelis

doi:10.1016/j.foodchem.2018.11.078

Cited by 32 publications

(13 citation statements)

References 35 publications

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“…In the specific case of EO-based systems, the addition of preservatives is usually unnecessary since EOs are naturally occurring antimicrobials [133]. Interestingly, Chatzidaki et al exploited EOs-based ME to encapsulate nisin, an antimicrobial agent [134]. Rosemary, thyme, oregano and dittany EOs were selected to enhance the system's overall antimicrobial activity, through a synergistic effect of nisin and EOs.…”

Section: Other Componentsmentioning

confidence: 99%

“…EOs have been widely used in traditional medicine as well as foodstuff preservatives and insecticides. Their efficacy and biological activity have been broadly evaluated in the last 10-15 years in the different fields of applications by the scientific community [3,134,[149][150][151][152]. However, the same can not be stated for the EOs' safety and toxicological profile, despite the fact that they have been recognized as GRAS (Generally Recognized As Safe) substances by both the US FDA (Food and Drug Administration) and the EPA (Environmental Protection Agency).…”

Section: Safetymentioning

confidence: 99%

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An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

et al. 2020

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The interest around essential oils is constantly increasing thanks to their biological properties exploitable in several fields, from pharmaceuticals to food and agriculture. However, their widespread use and marketing are still restricted due to their poor physico-chemical properties; i.e., high volatility, thermal decomposition, low water solubility, and stability issues. At the moment, the most suitable approach to overcome such limitations is based on the development of proper formulation strategies. One of the approaches suggested to achieve this goal is the so-called encapsulation process through the preparation of aqueous nano-dispersions. Among them, micro- and nanoemulsions are the most studied thanks to the ease of formulation, handling and to their manufacturing costs. In this direction, this review intends to offer an overview of the formulation, preparation and stability parameters of micro- and nanoemulsions. Specifically, recent literature has been examined in order to define the most common practices adopted (materials and fabrication methods), highlighting their suitability and effectiveness. Finally, relevant points related to formulations, such as optimization, characterization, stability and safety, not deeply studied or clarified yet, were discussed.

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Section: Other Componentsmentioning

confidence: 99%

Section: Safetymentioning

confidence: 99%

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

et al. 2020

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“…White thyme oil, obtained from Thymus vulgaris L., is the product obtained from the redistillation of dried thyme leaves . This essential oil has proved to be an excellent antimicrobial agent and antioxidant compound . Furthermore, the potential application of white thyme oil as a food preservative for incorporation in a clean‐label product has been demonstrated…”

Section: Introductionmentioning

confidence: 99%

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

et al. 2019

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BACKGROUND: White thyme essential oil, which can be incorporated in clean-label and food emulsion-based products, is a natural antimicrobial agent. However, emulsions containing essential oils commonly undergo Ostwald ripening as the main destabilization process. The main objective of this work was to evaluate various strategies for the inhibition of Ostwald ripening so as to develop stable nanoemulsions containing white thyme essential oil as food preservative and Kolliphor EL as surfactant.RESULTS: In a first approach, the influence of the surfactant/dispersed phase ratio and the number of cycles through a microfluidizer on droplet size distribution was evaluated. Unfortunately, these emulsions underwent Ostwald ripening, which was demonstrated by the application of the Lifshitz-Slyozov-Wagner theory. In order to reduce this destabilization mechanism, two different techniques based on the modification of the formulation (addition of rosin gum or Aerosil COK84) were analysed using laser diffraction and multiple light scattering techniques. The addition of rosin gum inhibited the Ostwald ripening mechanism, but only partially. Conversely, the incorporation of Aerosil COK84 to the continuous phase led to a gel-like rheological behaviour which seemed to practically avoid Ostwald ripening. CONCLUSIONS: Aerosil particles cover the droplets and form a three-dimensional network suggesting a Pickering stabilization, which was confirmed using transmission electronic microscopy. The results confirmed the role of Aerosil COK84, not only as a thickener or gelling agent, but also as an Ostwald ripening inhibitor.

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“…Human epidermal keratinocytes studies showed that these nanoparticles were non-toxic at the concentrations used to inhibit microbial growth. Nisin nanoparticles have been tested against L. monocytogenes and S. aureus with good results [302][303][304], as well as bacteriocin nanovesicles [210] or nanoparticles [208,209] against different pathogens. Zou et al [302] evaluated the prolonged antimicrobial stability of liposome nanoparticles loaded with nisin against L. monocytogenes and S. aureus.…”

Section: Nanoparticles and Nanovesiclesmentioning

confidence: 99%

Food Safety through Natural Antimicrobials

et al. 2019

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Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers’ concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.

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Reverse micelles as nano-carriers of nisin against foodborne pathogens. Part II: The case of essential oils

Cited by 32 publications

References 35 publications

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

Food Safety through Natural Antimicrobials

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