Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion. (15th April 2018)

• Record Type: Journal Article
• Authors: Ryu, Victor; McClements, David J.; Corradini, Maria G.; McLandsborough, Lynne
• Is Part Of: Food chemistry. Volume 245(2018)
• Page Start: 104
• Page End: 111
• Publication Date: 2018-04-15
• Subjects: Nanoemulsion -- Thyme oil -- Minimum inhibitory concentration -- Ostwald ripening inhibitor -- Salmonella -- Antimicrobial -- Partitioning -- Thymus vulgaris; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.084
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Spontaneous thyme oil:ripening inhibitor nanoemulsions ( d < 70) were prepared. Ripening inhibitors varied the degree of antimicrobial activity of nanoemulsions. The antimicrobial efficacy correlated with the transfer of antimicrobial compounds. Abstract: The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a mixture of essential oil, ripening inhibitor, and surfactant (Tween 80) into 5 mM sodium citrate buffer (pH 3.5). Stable nanoemulsions containing small droplets ( d < 70 nm) were formed. The antimicrobial activity of the nanoemulsions decreased with increasing ripening inhibitor concentration which was attributed to a reduction in the amount of hydrophobic antimicrobial constituents transferred to the separated hydrophobic domain, mimicking bacterial cell membranes, by using dialysis and chromatography. The antimicrobial activity of the nanoemulsions also depended on the nature of the ripening inhibitor used: palm ≈ corn > canola > coconut which also depended on their ability to transfer hydrophobic antimicrobial constituents to the separated hydrophobic domain.