Oregano and Thyme Essential Oils Encapsulated in Chitosan Nanoparticles as Effective Antimicrobial Agents against Foodborne Pathogens.

Giuseppe Granata,Stefania Stefani,Stefano Stracquadanio,Graziella Malandrino,Marco Leonardi,Viviana Cafiso,Corrada Geraci,Edoardo Napoli

doi:10.3390/molecules26134055

Giuseppe Granata, Stefania Stefani + Show 6 more

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https://doi.org/10.3390/molecules26134055

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Abstract

The use of natural compounds with biocidal activity to fight the growth of bacteria responsible for foodborne illness is one of the main research challenges in the food sector. This study reports the preparation and physicochemical characterization of chitosan nanoparticles loaded with Thymus capitatus (Th-CNPs) and Origanum vulgare (Or-CNPs) essential oils. The nanosystems were obtained by ionotropic gelation technique with high encapsulation efficiency (80–83%) and loading capacity (26–27%). Nanoparticles showed a spherical shape, bimodal particle size distribution, and good stability (zeta potential values > 40 mV). The treatment of the nanosuspensions at different temperatures (4 and 40 °C) and storage times (7, 15, 21, and 30 days) did not affect their physicochemical parameters and highlights their reservoir ability for essential oils also under stressful conditions. Both Or-CNPs and Th-CNPs exhibited an enhanced bactericidal activity against foodborne pathogens (S. aureus, E. coli, L. monocytogenes) than pure essential oils. These ecofriendly nanosystems could represent a valid alternative to synthetic preservatives and be of interest for health and food safety.

Highlights

Published: 2 July 2021The lifestyle of the most industrialized countries leads people to increase their consumption of meals outside their homes
Given the great interest in biopolymers, we have focused our attention on chitosan polysaccharide to prepare new stable nanoparticles as a reservoir of essential oil with antimicrobial activity for a prolonged release over time, in order to promote their applications in the health and food safety sector
The Degree of Deacetylation (DD) of chitosan is a very important parameter, which affects the physicochemical characteristics and the biological properties of the chitosan [26]. It is crucial in addressing the specific applications of the polymer

Summary

Introduction

Published: 2 July 2021The lifestyle of the most industrialized countries leads people to increase their consumption of meals outside their homes (ready-to-eat foods). The use of synthetic antiseptics and germicides in food processing can favor the development of microorganisms resistant to the traditional treatments. In this context, foodborne diseases that involve larger and larger segments of the population, especially among the elderly and people with immune system deficiencies, are a global public health challenge. Foodborne diseases that involve larger and larger segments of the population, especially among the elderly and people with immune system deficiencies, are a global public health challenge This problem is very closely related to the practices in the food industries. These companies are strongly motivated to find more sustainable alternative solutions to synthetic preservatives, and to ensure the safety of the product distributed on the market

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