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Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method.

Black pepper essential oil has been proved to inhibit the growth of microorganisms in many recent studies. However, free essential oils are often lipophilic and difficult to use in food products. The nanoemulsion has some advantages such as good dispersion, long-term stability, and transparency. In...

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Publicado en:Current Research in Nutrition & Food Science Vol. 10; no. 1; pp. 311 - 321
Autores principales: LY THI MINH HIEN, DONG THI ANH DAO
Formato: research tables/charts Journal Article
Publicado: Current Research in Nutrition & Food Science Apr2022
Acceso en línea:Ver este registro en EBSCOhost
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      jtl: Current Research in Nutrition & Food Science
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      dt: Apr2022
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      pub: Current Research in Nutrition & Food Science
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        10.12944/CRNFSJ.10.1.26
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        atl: Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method.
      aug:
        au:
          LY THI MINH HIEN
          DONG THI ANH DAO
        affil: Division of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
      sug:
        subj:
          Plant Extracts
          Essential Oils
          Antiinfective Agents
          Nanoparticles
          Emulsions Pharmacodynamics
          Human
          Gas Chromatography-Mass Spectrometry
          Food Contamination Prevention and Control
          Food Preservation Methods
          Analysis of Variance
          Bacteria, Aerobic Metabolism
      ab: Black pepper essential oil has been proved to inhibit the growth of microorganisms in many recent studies. However, free essential oils are often lipophilic and difficult to use in food products. The nanoemulsion has some advantages such as good dispersion, long-term stability, and transparency. In our study, the Emulsion Phase Inversion method was utilized to formulate black pepper essential oil nanoemulsion. After 6 months, the nanoemulsion retained the droplet size about 18 nm and there was a rise in polydispersity index from 0.087 to 0.608. Besides, concentrations of important components (α-pinene, β-pinene, D-limonene, 3-carene, and β-caryophyllene) in the BPEO phase of nanoemulsion were similar to pure essential oil. This study was also showed that Escherichia coli and Salmonella enteric were sensitive to black pepper essential oil nanoemulsion than free essential oil. Minimal Inhibitory Concentrations of nanoemulsion for E. coli and S. enterica (137 and 273 µg/mL, respectively) were higher than those of free essential oil (547 µg/mL). In addition, nanoemulsion inhibited these bacterial growth on pork samples. When utilizing nanoemulsion as a meat preservative, meat samples, which contained nanoemulsions, observed significantly lower aerobic microbial counts than control samples.
      pubtype: Academic Journal
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      ougenre: Article
    language: English
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