Formulation and functionalization of linalool nanoemulsion to boost its antibacterial properties against major foodborne pathogens. (December 2021)

• Record Type: Journal Article
• Authors: Taghavi, Elham; Mirhosseini, Hamed; Tan, Chin Ping; Tan, Tai Boon; Ngadin, Andrew A.; Lani, Mohd Nizam; Biabanikhankahdani, Roya; Anarjan, Navideh
• Is Part Of: Food bioscience. Volume 44:Part B(2021)
• Publication Date: 2021-12
• Subjects: Linalool -- Nanoemulsion -- Physical stability -- Antibacterial activity -- Natural Co-Emulsifier; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101430
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Essential oils (EOs) are potential replacers for synthetic preservatives owing to their antibacterial activity. However, some limitations of EOs such as low water solubility and high volatility hinders their applications. The purpose of this research was to boost the antibacterial properties of linalool via a nano-emulsification approach by using different types (gum arabic, pectin, lecithin, sodium alginate and PGPR) and contents of co-emulsifiers (1 and 2 wt%) as well as pH (5, 6 and 7) against major foodborne pathogens ( Salmonella Typhi, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes ). The results showed that nanoemulsion stabilized using 2 wt% lecithin at pH 7 was the most desirable linalool nanoemulsion in terms of antibacterial and physical properties. Compared to 4 wt% native linalool in free form, the nanoemulsion showed 4 to 8 and 2–8 fold enhancement of bacteriostatic and bactericidal activity, respectively. Furthermore, the treatment along with 2 wt% lecithin at pH 7 resulted in a significant (p < 0.05) increase in the physical stability and dispersibility of control linalool nanoemulsion at pH 7. The biocompatibility of the aforementioned nanoemulsion was further investigated using a viability assay (MTT) on two different cell lines. Nanoemulsified form of linalool showed lower toxicity effects than the free form of the antibacterial compound on HT29 and CCD-112 cell growth (IC50 = 3100 ± 2.90 μg/ml and IC50 = 4200 ± 3.40 μg/ml, respectively). Therefore, nanoscience with the combination of lecithin as a natural co-emulsifier can cause improvement in functionality of linalool as a natural antibacterial component and minimizing toxicological adverse effects. Graphical abstract: Image 1