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Food grade nanoemulsion development to control food spoilage microorganisms on bread surface

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Abstract

In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing conditions on the physicochemical properties and in vitro antimicrobial activity was also evaluated. The optimal nanoemulsion formulation was then evaluated on bread surface against B. subtilis. Results showed that a hydrophilic-lipophilic balance HLB = 12 and emulsifier: oil ratio of 1:1 allowed the formation of stable nanoemulsion. Also, both microfluidization and sonication allowed the formation of nanoscale-emulsion. Sonication treatment for 10 min allowed a maintain the total flavonoid content and a slight reduction of total phenol content. Furthermore, employing sonication resulted to the lowest polydispersity index suggesting more stable nanoemulsion. Nanoscale-emulsion showed a good in vitro antimicrobial activity against L. monocytogenes and E. coli. The application of nanoemulsion on bread surface inoculated with B. subtilis showed a delay of the decay.

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Data availability

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

Code availability

Not applicable.

Abbreviations

ANOVA:

Analysis of variance

A. flavus :

Aspergillus flavus

B. subtilis :

Bacillus subtilis

CE:

Citrus extracts

CFU:

Colony-forming unit

E. coli :

Escherichia coli

EO:

Essential oil

FCR:

Folin–Ciocalteu reagent

GAE:

Gallic acid equivalents

HLB:

Hydrophilic and lipophilic balance

L. monocytogenes :

Listeria monocytogenes

MHB:

Mueller–Hinton broth

MIC:

Minimal inhibitory concentration

PDI:

Polydispersity index

SD:

Standard deviation

SDS:

Sodium dodecyl sulfate

TSA:

Tryptic soy agar

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Acknowledgements

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Funding

This research work was financially supported by i) the Natural Sciences and Engineering Research Council of Canada (NSERC, Collaborative Research and Development program, project # CRDPJ 488702-15), ii) the Quebec Consortium for Industrial Bioprocess Research and Innovation (CRIBIQ, project # 2015-023-PR-C16), iii) the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ; Project # IA-115316), iv) their industrial partners Biosecur Lab (A Kerry Company), Skjodt-Barrett Foods Inc., Foodarom Group Inc. and Kerry Inc. and v) the MAPAQ PPIA12 Research Chair granted to Pre Monique Lacroix. Yosra Ben-Fadhel was a fellowship recipient of the Armand-Frappier Foundation. Carolina Martinez was a fellowship recipient of the MITACS.

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Authors and Affiliations

  1. INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC, H7V 1B7, Canada

    Yosra Ben-Fadhel, Melinda Aragones, Carolina Martinez, Stephane Salmieri, Zahra Allahdad & Monique Lacroix

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  1. Yosra Ben-Fadhel
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  2. Melinda Aragones
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  3. Carolina Martinez
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  4. Stephane Salmieri
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  5. Zahra Allahdad
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  6. Monique Lacroix
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Contributions

YB-F: data curation; formal analysis; investigation; methodology; software; validation; writing – original draft. MA: methodology. CM: methodology. SS: data curation; methodology; software; writing – review & editing. ZA: writing – review & editing. ML: conceptualization; data curation; funding acquisition; project administration; resources; supervision; validation; writing – review & editing.

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Correspondence to Monique Lacroix.

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Ben-Fadhel, Y., Aragones, M., Martinez, C. et al. Food grade nanoemulsion development to control food spoilage microorganisms on bread surface. J Food Sci Technol 60, 742–751 (2023). https://doi.org/10.1007/s13197-022-05660-5

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