Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

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

doi:10.1021/jf200450m

Cited by 218 publications

(128 citation statements)

References 52 publications

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“…Surfactant exchange has also been used to alter the electrical charge on emulsion droplets after homogenization [48]. Emulsions containing oil droplets with a low net charge were prepared by homogenizing oil and water together in the presence of a non-ionic surfactant (Tween 80), and then the charge was altered by adding either cationic (lauric arginate) or anionic (sodium dodecyl sulfate) surfactants to the system.…”

Section: Droplet Charge and Other Interfacial Properties: Surfactant mentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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Abstract:Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

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Section: Droplet Charge and Other Interfacial Properties: Surfactant mentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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“…The mixtures were then homogenized at 8000 rpm for 3 min using a Cyclone I.Q. 2 microprocessor homogenizer (VirTis Co., Gardiner, NY, USA).…”

Section: Preparation Of Nanoemulsionsmentioning

confidence: 99%

“…This has led to studies of delivery systems to improve their applicability in food matrices. Emulsions [2], food biopolymer particles [3,4], and liposomes [5] are several groups of colloidal systems studied to encapsulate EOs. In addition to improving the dispersibility of EOs [6,7], some studies have reported the improved antimicrobial activity of EOs after encapsulation [5].…”

Section: Introductionmentioning

confidence: 99%

“…In addition to improving the dispersibility of EOs [6,7], some studies have reported the improved antimicrobial activity of EOs after encapsulation [5]. Conversely, other studies have shown negative effects on antimicrobial activity after encapsulating EOs, which would nullify their practical applications [2,8,9]. Therefore, materials used to deliver EOs are to be carefully studied.…”

Section: Introductionmentioning

confidence: 99%

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Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties

Zhang

Kang²,

Zhong³

2017

Food Biophysics

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To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were prepared by mixing eugenol in 20.0 mg/mL NaCas solution at an overall eugenol content of 5.0-137.9 mg/mL using shear homogenization. Stable emulsions were observed up to 38.5 mg/mL eugenol, which had droplet diameters of smaller than 125 nm at pH 5-9 after ambient storage for up to 30 days. The encapsulated eugenol had similar minimal inhibitory and minimal bactericidal concentrations as free eugenol against Escherichia coli O157:H7 ATCC 43895, Listeria monocytogenes Scott A, and Salmonella Enteritidis but showed better inhibition of E. coli O157:H7 than free eugenol during incubation at 37 °C for 48 h. After 20 min interaction at 21 °C, bacteria treated with encapsulated eugenol had a greater reduction of intracellular ATP and a greater increase of extracellular ATP than free eugenol, suggesting the enhanced permeation of eugenol after nanoencapsulation. However, such overall trend was not observed when examining bacterial morphology and uptake of crystal violet, suggesting the possible membrane adaptation. Findings from this study showed the feasibility of preparing nanoemulsions with high loading of eugenol using NaCas.

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“…Emulsion-based systems are being increasingly used as delivery systems to encapsulated hydrophobic bioactive compounds, may split up into either conventional emulsions (diameter >100 nm) or nanoemulsions (diameter <100 nm) depending on the dimensions of the droplets they contain (Ziani et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Formulation and Antimicrobial Activity on Escherichia coli of Nanoemulsion Coated with Whey Protein Isolate

Bejrapha¹,

Choi²,

Surassmo³

et al. 2011

Korean Journal for Food Science of Animal Resources

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Various concentrations of whey protein isolate (WPI), such as 0.1, 0.5, 1.0, 2.5, and 5.0%(w/v), containing 1.0%(w/v) eugenol were prepared by high speed homogenization to formulate nanoemulsions (NEs) and to investigate their antimicrobial activity. The results showed that particle size decreased according to increases in WPI concentration. Similarly, the ζ-potential value was reduced to a negative charge when using WPI concentrations >0.1%(w/v). In contrast, no significant differences in particle size were observed during 1 mon of storage, except for the 0.1%(w/v) WPI NE. The ζ-potential value depended on the increase in WPI concentration and storage duration, except for NE1 and NE5, suggesting that a low or high concentration of emulsifier was not effective for maintaining the droplet form of the eugenol NE. The results of an antibacterial effect investigation indicated that the growth of Escherichia coli was inhibited based on an increase in eugenol concentration in all NE formulations. Moreover, a membrane permeability study showed that total leakage content increased according to incubation time.

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Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

Cited by 218 publications

References 52 publications

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties

Formulation and Antimicrobial Activity on Escherichia coli of Nanoemulsion Coated with Whey Protein Isolate

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