Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate)

卷:172

Chang, Yuhua ; McLandsborough, Lynne ; McClements, David Julian

关键词: Lauric arginate;    Antimicrobial;    Nanoemulsion;    Essential oil;    Thyme oil;   

DOI  :  10.1016/j.foodchem.2014.09.081

学科分类：食品科学和技术

【 摘 要 】

The influence of a cationic surfactant (lauric arginate, LAE) on the physical properties and antimicrobial efficacy of thyme oil nanoemulsions was investigated. Nanoemulsions prepared from pure thyme oil were highly unstable due to Ostwald ripening, but they could be stabilized by adding a ripening inhibitor (corn oil) to the oil phase prior to homogenisation. The loading capacity and antimicrobial efficacy of thyme oil nanoemulsions were significantly increased by adding LAE. In the absence of LAE, at least 60 wt% corn oil had to be added to the lipid phase to inhibit Ostwald ripening; but in the presence of 0.1 wt% LAE, only 30 wt% corn oil was needed. LAE addition substantially increased the antimicrobial efficacy of the thyme oil nanoemulsions: 200 mu g/ml thyme oil was needed to inhibit growth of a spoilage yeast (Zygosaccharomyces bailii) if LAE was added, whereas >= 400 mu g/ml was needed in the absence of LAE. (C) 2014 Elsevier Ltd. All rights reserved.