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Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria

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Abstract

The antimicrobial properties of two different emulsion formulations contained lemon essential oil (coarse emulsion; CE and nanoemulsion; NE) and emulsions based edible solutions incorporated with lemon essential oil and sodium caseinate (coarse emulsion based solution; CESC and nanoemulsion based solution; NESC) on food-related microorganisms (Photobacterium damselae, Pseudomonas luteola, Salmonella Paratyphi A NCTC13, and Listeria monocytogenes ATCC19112) were investigated. The chemical compositions of lemon essential oils were identified by GC–MS. Physical parameter of different formulations was also analyzed at different time intervals. The antimicrobial properties of solutions were determined by using well diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration, and time-kill assay. The major identified component in lemon essential oil was D limonene (38.38%). NE showed a stronger antimicrobial effect against S. Paratyphi A and L. monocytogenes with 36.50 and 38.75 mm diameter zone compared to all other formulations. Listeria monocytogenes had the highest sensitivity towards NE and NESC formulations with 3.12 mg/ml MIC values in comparison to other two formulations. The nanoemulsion and nanoemulsion based coating solution were more effective than other formulations in killing bacterial cell within a short period time.

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Availability of data and material

The data that support the findings of this study are available from the corresponding author, upon reasonable request.

Code availability

Not applicable.

Abbreviations

CE:

Coarse emulsion

NE:

Nanoemulsion

CESC:

Coarse emulsion based solution

NESC:

Nanoemulsion based solution

MIC:

Minimum inhibitory concentration

MBC:

Minimum bactericidal concentrations

PUFA:

Polyunsaturated fatty acids

GRAS:

Generally considered as safe

SC:

Sodium caseinate

PDI:

Polydispersity index

GC–MS:

Gas chromatography–mass spectrometry

TW:

Tween 80

MHB:

Muller Hinton broth

MHA:

Muller Hinton Agar

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Acknowledgements

The author thanks the Scientific Research Projects Department of Cukurova University, Adana, Turkey.

Funding

This research was financially supported by Scientific Research Projects Department of Cukurova University, Adana, Turkey. The author thanks Department of Scientific Research Projects (BAP) for their support.

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Authors and Affiliations

  1. Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, University of Cukurova, 01330, Balcalı, Adana, Turkey

    Hatice Yazgan

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  1. Hatice Yazgan
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HY: Conceptualization, original draft, validation, investigation, statistical analysis, writing, and editing.

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Correspondence to Hatice Yazgan.

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Yazgan, H. Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria. J Food Sci Technol 59, 4695–4705 (2022). https://doi.org/10.1007/s13197-022-05551-9

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  • DOI: https://doi.org/10.1007/s13197-022-05551-9

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