Preparation and antibacterial performance of bacterial nanocellulose sachet containing Zataria multiflora essential oil loaded halloysite nanotubes on Escherichia coli O157:H7 in cheese

Abstract

This study aimed to develop antimicrobial sachets by encapsulating Zataria multiflora essential oil (ZMEO) within halloysite nanotubes (HNTs) at different mass ratios (3:1, 2:1, and 1:1) and incorporating them into bacterial nanocellulose (BNC) films at two concentrations (10 % and 20 %) for cheese applications. The successful immobilization of ZMEO in HNTs was confirmed by ATR-FTIR spectra, while SEM micrographs revealed a porous and unique structure of the BNC films, which effectively prevented HNTs from leaking out of the sachets. Among the different formulations, the BNC sachets containing HNTs:ZMEO (2:1, 20 %) exhibited excellent biocompatibility and suitable mechanical properties. The HNTs:ZMEO (2:1, 20 %) BNC sachet was the most effective in reducing Escherichia coli O157:H7 in white cheese during 12 days of storage, with a reduction of 1.6 log CFU/g compared to the control samples. Furthermore, this particular sachet exhibited a sustained release of ZMEO in the standard fatty food simulant, and the addition of HNTs to the sachet significantly decreased the release of ZMEO. Importantly, the developed sachet did not have any detrimental toxic effects on human dermal fibroblasts. The antimicrobial sachet developed in this study is a promising packaging material for antimicrobial packaging of cheese.