| Literature DB >> 30100436 |
Giuseppe Granata1, Stefano Stracquadanio2, Marco Leonardi1, Edoardo Napoli1, Grazia Maria Letizia Consoli1, Viviana Cafiso2, Stefania Stefani2, Corrada Geraci3.
Abstract
The aim of this work is the encapsulation of essential oils (EOs) in polymeric nanocapsules (NCs), in order to enhance their antimicrobial activity against food-borne pathogens. Thymus capitatus and Origanum vulgare EOs were selected for their different chemical composition, carvacrol (73%) and thymol (44%) being the major constituent, respectively. Polymeric poly(ɛ-caprolactone) (PCL) nanocapsules loaded with EOs were prepared by a nanoprecipitation method. The EO-NCs showed monomodal distribution with diameter size 171 and 175 nm, high efficiency of encapsulation and stability with high retention of EOs at both 4 °C and 40 °C, for a period of at least 30 days. The antimicrobial activity of EO-NCs against food-borne pathogens was higher than that of the corresponding pure essential oils and the NCs loaded with Thymus capitatus EO were the most active. Interestingly EO-NCs showed a bactericidal activity even at the minimum inhibitory concentrations (MICs). It makes them appealing as natural food preservatives.Entities:
Keywords: Antimicrobial activity; Essential oils; Food-borne pathogens; Natural food preservative; Polycaprolactone nanocapsule
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Year: 2018 PMID： 30100436 DOI： 10.1016/j.foodchem.2018.06.140
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514