Essential oils encapsulated in polymer-based nanocapsules as potential candidates for application in food preservation

被引：109
作者：
Granata, Giuseppe [1 ]
Stracquadanio, Stefano [2 ]
Leonardi, Marco [1 ]
Napoli, Edoardo [1 ]
Consoli, Grazia Maria Letizia [1 ]
Cafiso, Viviana [2 ]
Stefani, Stefania [2 ]
Geraci, Corrada [1 ]
机构：
[1] CNR, Ist Chim Biomol, Via Paolo Gaifami 18, I-95126 Catania, Italy
[2] Univ Catania, Dept Biomed & Biotechnol Sci, Via S Sofia 97, I-95123 Catania, Italy
来源：
FOOD CHEMISTRY | 2018年 / 269卷
关键词：
Polycaprolactone nanocapsule; Essential oils; Antimicrobial activity; Food-borne pathogens; Natural food preservative; LIPID-CORE NANOCAPSULES; NANOPARTICLES; COMPONENTS; POLYCAPROLACTONE; GENOTOXICITY; BACTERIA; RELEASE; SYSTEMS; CELLS;
D O I：
10.1016/j.foodchem.2018.06.140
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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(epsilon-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 degrees C and 40 degrees 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.
引用
收藏
页码：286 / 292
页数：7
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