Abstract
More effective preservation strategies need to be found to fight increasing emergence of food-borne diseases. Preservation is a process of prevention of decay and spoilage of food. One of the potent sources of antimicrobial compounds is plant essential oils which can be used for food preservation. The antimicrobial effect of essential oils is reduced in food system due to its hydrophobic nature. Nanoemulsion is a fine dispersion of two immiscible liquids which are thermodynamically more stable and optically isotropic. Therefore, nanoemulsion can be used as potent antimicrobial delivery system for preservation. The purpose of this study was to develop different thyme oil in water nanoemulsion formulations by optimizing different parameters such as oil concentration, surfactant concentration and co-surfactant concentration. Nanoemulsion formulations were characterized by dynamic light scattering, stability test and turbidity. Nanoemulsion formulation with oil-surfactant (Thyme oil-Tween80) concentration ratio of 1:5 v/v was found to be stable (more than 3 months) and translucent having droplet diameter of 83 nm. The selected thyme oil nanoemulsion formulation was found to be exhibiting its antibacterial activity against S. aureus. The in situ taxation of the nanoemulsion in fruit juice demonstrated significant decline in inherent microbial population.
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Patel, A., Ghosh, V. (2020). Thyme (Thymus vulgaris) Essential Oil–Based Antimicrobial Nanoemulsion Formulation for Fruit Juice Preservation. In: Sadhukhan, P., Premi, S. (eds) Biotechnological Applications in Human Health. Springer, Singapore. https://doi.org/10.1007/978-981-15-3453-9_12
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DOI: https://doi.org/10.1007/978-981-15-3453-9_12
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