Abstract
The aim of this study was to investigate a novel delivery system containing D-limonene and nisin by food organogel-nanoemulsion and study its effect on the antimicrobial activity. Organogel-nanoemulsion containing with D-limonene and nisin or without nisin was prepared by a homogenization method. Factors that may affect the droplet size and stability of organogel-nanoemulsion such as pressure and surfactant to oil ratio (SOR) were studied. The average droplet size decreased with pressure, and the organogel-nanoemulsion could achieve good stability at low SOR. Positive effects and outstanding antimicrobial activities of organogel-nanoemulsion containing with D-limonene and nisin were confirmed by minimal inhibitory concentrations comparison, growth curves of bacteria, scanning electron microscopy and determination of cell constituents’ release. Furthermore, the organogel-nanoemulsion applied as food preservative in milk also shown excellent antimicrobial performance. Overall, the research described in the current article show that organogel-nanoemulsion containing with D-limonene and nisin may be an effective antimicrobial system for the production and preservation of food.
Highlights
It is well known that microbial contamination has got wide attention, due to it may bring potential adverse effects to consumers (Oliveira et al, 2011)
Preparation and Characterizations of Organogel-Nanoemulsions with D-Limonene and Nisin In order to achieve homogeneous and stable organogelnanoemulsions, and establish the most appropriate surfactant to oil ratio (SOR) and pressure, which contribute to the formulation, size distribution and, more importantly, stability of organogelnanoemulsions, the preparation process was optimized at first, a series of emulsion processes were prepared under different pressures and SOR values
The results indicate that organogel-nanoemulsions prepared with very low concentration of surfactant (SOR 1:8) could achieve narrow and uniform particle size distribution, contributing to a low surfactant additions in food
Summary
It is well known that microbial contamination has got wide attention, due to it may bring potential adverse effects to consumers (Oliveira et al, 2011). Some natural antimicrobial substances were used jointly with new technologies to resolve the issues of pathogenic bacteria, which could improve food safety and product quality (Gálvez et al, 2010). Antimicrobial delivery systems were proposed as potential solutions to improve effectiveness of antimicrobials in food matrices by safeguarding antimicrobials from contacting food matrix components and releasing them incessantly (Xiao et al, 2011). D-limonene (4-isopropenyl-1-methylcyclohexene) is an ingredient of many citrus fruits and it is widely used in many fields, including cosmetics, foods, and other products. A number of researchers have proved that D-limonene had bactericide, antioxidant, chemo-preventative, and therapeutic activities (Gálvez et al, 2010). Its outstanding antimicrobial activities have already been proven against different species of food-related microorganisms, such as Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, Saccharomyces bayanus (Abi-Ayada et al, 2011)
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