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Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch

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Abstract

Preparation of oil-in-water nanoemulsions has emerged as a subject of interest for the encapsulation of lipophilic functional ingredients to increase their stability and activity. In this study, black cumin essential oil nanoemulsions (BCO-NE) using different ratios of essential oil with canola and flax seed oils (ripening inhibitors) were formulated and stabilized with octenyl succinic anhydride (OSA) modified waxy maize starch. The nanoemulsions exhibited monomodal size distributions with mean droplet diameter below 200 nm and zeta potential above −30, indicating a strong electrostatic repulsion between the dispersed oil droplets. Further, during storage (4 weeks at 25 °C ± 2) emulsions showed shear thinning phenomena and stability towards coalescence. Antimicrobial properties of nanoemulsions were determined by minimum inhibitory concentration and time-kill method against two Gram-positive bacterial (GPB) strains (Bacillus cereus and Listeria monocytogenes). Negatively charged BCO-NE showed prolonged bactericidal activities as compared to pure BCO due to better stability, controlled release and self-assembly with GPB cell membrane followed by destruction of cellular constituents. Our results suggest the application of BCO-NE may be exploited in aqueous food systems for extending the shelf life and other functional properties.

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Acknowledgements

The authors greatly appreciate the support of state key laboratory of food science and technology, school of food science and technology, jiangnan university, China.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China

    Hafiz Rizwan Sharif, Hamid Majeed, Waseem Safdar, Muhammad Shamoon, Muhammad Aslam Khan, Muhammad Shoaib & Junaid Haider

  2. Department of Biosciences, COMSATS Institute of Information Technology, Park Road, Islamabad, 45550, Pakistan

    Shabbar Abbas & Husnain Raza

Authors
  1. Hafiz Rizwan Sharif
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  2. Shabbar Abbas
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  3. Hamid Majeed
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  4. Waseem Safdar
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  5. Muhammad Shamoon
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  6. Muhammad Aslam Khan
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  7. Muhammad Shoaib
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  8. Husnain Raza
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  9. Junaid Haider
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Correspondence to Hafiz Rizwan Sharif.

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Sharif, H.R., Abbas, S., Majeed, H. et al. Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch. J Food Sci Technol 54, 3358–3365 (2017). https://doi.org/10.1007/s13197-017-2800-8

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  • DOI: https://doi.org/10.1007/s13197-017-2800-8

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