![]() ![]() The method of preparation determines the stability of the formulated nanoemulsion. Emulsions that have droplets in the size range of 20–200 nm are called nanoemulsions (Solans et al. This problem might be overcome by formulating EOs into nanoemulsion that is transparent, and thus, could be applied to food and beverage products, thereby, decreasing the amount of the EOs required (Qian et al. It also has technological limitations such as hydrophobicity, reactivity and volatility of bioactive molecules constituting EOs (Huang et al. However, direct incorporation of EOs in food produces organoleptic properties. The antimicrobial activities of different EOs and their components have already been reported against various food pathogenic microorganisms (Sikkema et al. The presence of bioactive compounds makes them biodegradable and biocompatible in nature. In food industries, EOs are used as natural antimicrobial compounds, and it serves the best substitution of synthetic chemical preservatives. 2007) and several other fungi by essential oil treatment (De Martino et al. coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella typhymurium (Oussalah et al. Recent demonstration states that, the inhibition of a wide range of bacterial species, including, E. ![]() Phenolic compounds such as thymol, carvacrol and eugenol are known as EOs possessing the most potent antibacterial properties (García-García et al. They can be sourced from over 1,300 plants such as thyme (thymol), oregano (carvacrol), clove (eugenol), orange (limonene), and cinnamon (cinnamaldehyde) (Chao et al. These include phenolic compounds, terpenes, flavonoids, etc., which occurs in spices, and herbs. 2009 Burt 2004).įood antimicrobials could be synthetically derived or from natural sources such as plants and microbes. Also, they have reported against a broad spectrum of bacteria and fungi (Weiss et al. The essential oils (EOs) are highly aromatic and volatile liquids, usually extracted from the bark, leaves, stem or leaves of herbs and spices, with excellent antioxidant and antimicrobial properties. One such approach involves the use of natural food grade antimicrobial compounds such as EOs (Naidu 2000). In some food preservation, the pathogen control strategies, including heating, refrigeration and addition of chemical antimicrobial compounds are being employed to make food safe for consumption (Davidson and Harrison 2002). However, the most serious concern is focused on the illness-causing foodborne pathogens. Thus, it must be protected to avoid sensory deterioration and to extend their shelf life (Rasooli 2007). Food products, especially those that are perishable, are easily contaminated by spoilage-causing microorganisms during preparation, storage and distribution. Preservation of food quality and assuring consumer safety is the most significant concern in the food industry. NE treated apple juice showed complete loss of viability even on dilution as compared to their controls. Also, SEM image revealed that the treated cells became distorted in comparison to their control cells. The kinetics of killing curve, have shown that the NE treated cells had lost its viability within 30 min of interaction. ![]() At 2 μl/ml, orange oil NE demonstrated inhibition of tested microorganisms. The minimum inhibitory concentration of this NE was determined using broth dilution method. Their activity was studied in both growth medium and apple juice. Saccharomyces cerevisiae was used in testing the anti-yeast effect. Based on thermodynamic stability studies, the effective diameter was reported to be in the size range from 20 to 30 nm. Focusing this issue, we attempted a unique NE preparation using orange oil, Tween 80 (organic phase) and water (aqueous phase) by sonication technique. The hydrophobic properties of EOs have lead to reduced solubilization effect of food, which in turn, created a negative impact on the quality of food and its antimicrobial efficacy. In recent years, food industries have shown great interest in developing nanoemulsion (NE) using essential oils (EOs) to prevent food spoilage caused by microorganisms.
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