Oregano and Thyme Essential Oils Encapsulated in Chitosan Nanoparticles as Effective Antimicrobial Agents against Foodborne Pathogens

Molecules

Viviana Cafiso¹  Stefano Stracquadanio¹  Stefania Stefani¹  Graziella Malandrino²  Giuseppe Granata³  Marco Leonardi³  Edoardo Napoli³  Corrada Geraci³ 

[1] Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia 97, 95123 Catania, Italy;Department of Chemistry, University off Catania, Via A. Doria 6, 95125 Catania, Italy;Istituto di Chimica Biomolecolare-C.N.R., Via Paolo Gaifami 18, 95126 Catania, Italy;

关键词: natural food preservatives;    chitosan nanoparticles;    essential oils;    antibacterial activity;    ecofriendly nanosystems;   

DOI  :  10.3390/molecules26134055

来源: DOAJ

【 摘 要 】

The use of natural compounds with biocidal activity to fight the growth of bacteria responsible for foodborne illness is one of the main research challenges in the food sector. This study reports the preparation and physicochemical characterization of chitosan nanoparticles loaded with Thymus capitatus (Th-CNPs) and Origanum vulgare (Or-CNPs) essential oils. The nanosystems were obtained by ionotropic gelation technique with high encapsulation efficiency (80–83%) and loading capacity (26–27%). Nanoparticles showed a spherical shape, bimodal particle size distribution, and good stability (zeta potential values > 40 mV). The treatment of the nanosuspensions at different temperatures (4 and 40 °C) and storage times (7, 15, 21, and 30 days) did not affect their physicochemical parameters and highlights their reservoir ability for essential oils also under stressful conditions. Both Or-CNPs and Th-CNPs exhibited an enhanced bactericidal activity against foodborne pathogens (S. aureus, E. coli, L. monocytogenes) than pure essential oils. These ecofriendly nanosystems could represent a valid alternative to synthetic preservatives and be of interest for health and food safety.

【 授权许可】

Unknown