抗菌剂
枯草芽孢杆菌
化学
Zeta电位
食品科学
色谱法
均质化(气候)
抗菌活性
纳米颗粒
材料科学
细菌
有机化学
纳米技术
生物
生物多样性
遗传学
生态学
作者
Zhi‐Wei Kang,Shan Chen,Yan Zhou,Sadeeq Ullah,Hao Liang
标识
DOI:10.1016/j.ifset.2022.103110
摘要
We have successfully constructed citrus essential oil (CEO, d-limonene is its main active component) nanoemulsion by the high-pressure homogenization method, whose droplet size, polydispersity index, and zeta potential were 34.23 nm, 0.235, and −25.87 mV, respectively. The effects of thermal treatment (−20–48 °C), pH (5–9), ionic strength (100–500 mM NaCl) and storage time (200 days) were examined on the physicochemical properties of all treatments. The antimicrobial activity of nanoemulsion was tested by determining the minimal inhibitory concentration against the four foodborne microorganisms (Escherichia coli (10 mg/mL), Staphylococcus aureus (0.150 mg/mL), Bacillus subtilis (0.312 mg/mL) and Saccharomyces cerevisiae (0.312 mg/mL)). Especially, compared with pure CEO, the antibacterial activity of its nanoemulsion against S. aureus (0.150 mg/mL) and B. subtilis (0.312 mg/mL) was increased by 43 and 86 times respectively. Industrial relevance: In this work, we constructed robust CEO nanoemulsions based on a combination of emulsifiers via the high-pressure homogenization method, which bring new insights into the preparation of nanoemulsions. There is great potential for nanoencapsulation of natural compounds in the field of food preservation. Furthermore, the results may provide valuable data for industrial scale-up application.
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