Unravelling the sanitization potential of slightly acidic electrolyzed water combined Thymus vulgaris based nanoemulsion against foodborne pathogens and its safety assessment

Abstract

Ecofriendly disinfectants are being extensively investigated for their potential sanitiser efficacy and food industry application.This study aimed to explore the inhibitory effect of slightly acidic electrolyzed water (SAEW) combined with essential oil (EO) based on surfactant monolaurin (ML) on the growth of Escherichia coli O157:H7 43894, Salmonella enteritidis ATCC 13076, Listeria monocytogenes Scott ATCC 43251, Staphylococcus aureus ATCC 13565, Candida albicans KCCM 11282. The SAEW's (ACC 5, 10 and 20 mg/L) antimicrobial activity was significantly enhanced for nanoemulsion (NE). The stability of the NE was enhanced based on sonication and the particle size, and zeta potential analysis was determined. The results revealed that the addition of ML (nonionic surfactant) and high-intensity ultrasound sonication influences the formulation of oil-in-water nanoemulsion. Higher antimicrobial activity of the essential oil and electrolyzed water in both individual and combined (nanoemulsion) effect were confirmed. The nanoemulsion appeared to amplify the antimicrobial effect of SAEW with particle size (117.3 nm) suggesting the formation of SAEW–TV complexes probably through hydrophobic interaction. The zeta potential showed the enhanced stability (−37.4 mV) of the emulsion was confirmed based on sonication. The mechanism of antimicrobial ability to disrupt cell membrane integrity was investigated based on electron microscopy (TEM) analysis and based on the molecular binding, the mode of action of epinastine, oseltamivir and 2-isopropyl -5-methylphenol (−12.47, −7.98 and −9.456 kcal/mol) binding affinity was confirmed respectively. In addition, the MTT assay was assessed to evaluate the non-cytotoxic effect of the combination of (SAEW + TR + ML) as a disinfectant.