Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens. (April 2019)

• Record Type: Journal Article
• Authors: Chuesiang, Piyanan; Siripatrawan, Ubonrat; Sanguandeekul, Romanee; McClements, David Julian; McLandsborough, Lynne
• Is Part Of: Food control. Volume 98(2019)
• Page Start: 405
• Page End: 411
• Publication Date: 2019-04
• Subjects: Phase inversion temperature -- Cinnamon oil nanoemulsions -- Foodborne pathogen -- Dynamic time kill -- Bacteria morphology; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2018.11.024
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The impact of surfactant concentration (10 to 20 wt%) on the antimicrobial activity of cinnamon oil nanoemulsions formed by the phase inversion temperature (PIT) method was studied against a number of foodborne pathogens: Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus . Minimum inhibitory concentration (MIC), dynamic time kill, and changes in bacteria morphology were determined. Increasing non-ionic surfactant (Tween ® 80) concentration from 10 to 20 wt% increased the MIC values of the nanoemulsions. However, dynamic time kill plots revealed that nanoemulsions with higher surfactant concentrations (15 and 20 wt%) led to faster or more prolonged inhibition of bacteria compared to those with lower concentration (10 wt%) or with bulk cinnamon oil. Morphological changes of the bacteria were more promoted for nanoemulsions containing higher surfactant concentrations as shown by field emission scanning electron microscopy (FE-SEM). The antimicrobial activity of the cinnamon oil nanoemulsions was attributed to their ability to disrupt bacterial cell wall structures and promote expulsion of internal cellular material. Highlights: The antimicrobial activity of cinnamon oil nanoemulsions (CNE) was studied. The microbial strain had a major impact on the efficacy of the CNE. Higher surfactant concentration led to a faster killing rate of bacteria. Cell disruption was more promoted for CNE with higher surfactant concentration.