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

被引：118

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

页码：286 / 292

页数：7

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